Bird Dog & Retriever News
Stuffed Duck with Spicy Fruit Dressing Recipe
Stuffing
3 cups toasted bread cubes
rind of 1 orange, grated
1 teaspoon grated lemon rind
1/2 cup cubed orange sections
3 tablespoons chopped onion
1 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
pepper to taste
2 small ducks
Combine all stuffing ingredients, and fill
body cavity of cleaned duck. Fill loosely and do not pack. This
amount is enough for two small ducks or one four pound duck. Roast
in 350 oven for two hours, basting with orange juice. Increase
heat to 425 for 20 minutes longer or until leg moves easily.
Note: After serving, remove the stuffing from
the cavity and refrigerate any leftover meat. Never store any
fowl withstuffing in the body cavity for this is conducive to
backteria growth.
This recipe and more are available in the Bird Dog
& Retriever News Cookbook which is available for $9.95 or
three for $25.
Send us email with your address and how many cookbooks
you want and we'll get one (or three) out to you.
© Copyrights Bird
Dog & Retriever News February 2005
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55112,
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