Roast duckling with tangerine stuffing - sl 1/90

4 servings

Ingredients

Quantity Ingredient
5 pounds Dressed duckling
¼ teaspoon Salt
⅛ teaspoon Pepper
½ each Lemon
⅓ cup Celery; chopped
3 tablespoons Butter or margarine; melted
2 eaches Tangerines
2⅔ cup Herb-seasoned stuffing mix
;Tangerine Stuffing
¼ teaspoon Lemon-pepper seasoning
Garnishes: grapes, oranges, lemons, and limes
2 cups Wild rice; cooked
⅓ cup Cranberries
⅓ cup Chicken broth
¼ teaspoon Poultry seasoning

Directions

TANGERINE STUFFING

The Duckling:

Remove giblets and neck from duckling, and reserve for use in other recipes, if desired.

Rinse duckling with cold water, and pat dry with paper towels.

Sprinkle cavity evenly with salt and pepper. Rub skin with lemon.

Spoon Tangerine Stuffing into cavity of duckling; close cavity with skewers and truss. Prick skin with a fork at 2-inch intervals.

Place duckling, breast side up, on rack in a shallow roasting pan.

Insert meat thermometer into thigh, making sure it does not touch bone.

Bake, uncovered, at 325F for 1-½ hours. Sprinkle duckling with lemon-pepper seasoning; bake an additional 30 minutes or until meat thermometer registers 185F. Transfer duckling to a serving platter, and garnish with grapes, oranges, lemons, and limes, if desired.

Yield: 4 servings.

Tangerine Stuffing:

Saute celery in butter until tender; set aside.

Peel, section, and chop tangerines; place in a large bowl. Add celery mixture, stuffing mix, wild rice, cranberries, chicken broth, and poultry seasoning; stir well. Yield: 5 cups.

January, 1990"Southern Living" "A New Year's Eve Dinner for Four" Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-16-95

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