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Roast Duck with Potato Stuffing
 
 

Prepare duck for roasting. Season body cavity with salt and pepper, and spoon stuffing into bird. Place duck, breast side up, on a rack in an uncovered pan. Roast in a moderate oven (350° F.) 2 to 2½ hours. Bird is done when the drumstick can be moved up and down easily, and meat of the thickest part the drumstick feels very soft. Roasted at a low temperature, duck requires no basting. Potato Stuffing 1 quart dry bread cubes Cold water 1 medium onion, chopped ½ cup celery, chopped 1 tablespoon parsley, chopped ¼ cup melted butter 2 cups mashed potatoes 1 egg, slightly beaten 1 teaspoon salt 1/8 teaspoon pepper ½ teaspoon poultry seasoning Cover the bread cubes with cold water. Drain and squeeze the bread to remove excess water. Lightly brown the onion, celery and parsley in the butter. Combine all ingredients. Add additional seasoning if necessary.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.