Post by Kate on Sept 21, 2014 22:20:50 GMT -5
Roast Ducks with Apple & Grape Stuffing
Ingredients:
2 ducks (around 5 to 5½ lbs. each) with giblets
Cooking apple (quartered)
½-cup seedless grapes (cut in half)
small onion (quartered)
salt
pepper
marjoram
sage
1 tsp. extra virgin olive oil
Dressing Ingredients:
chopped giblets
½-cup chopped onion
¼-cup brown sugar
1½-cups corn bread (crumbled by hand)
1 slice dry light bread (crumbled by hand)
Dash of sage
1 chicken bouillon cube
½-cup chopped celery
2 medium cooking apples, cut into pieces
¼-cup chopped walnuts
½-cup seedless grapes (cut in half)
⅛-tsp. marjoram
salt to taste
1 cup warm water
Directions: Simmer giblets in small sauce pain with salt and pepper ½-hour, remove and chop giblets into pieces.
Place ducks in roasting pan and rub inside with mixture of salt, pepper, marjoram and sage. Mix quartered apple, quartered onion and halved-grapes with sprinklings of salt, pepper, marjoram and sage and stuff inside cavities of ducks. Puncture outside of ducks with fork tines to help release fat and rub outside of ducks with salt, pepper, marjoram, sage and olive oil. Cover ends of legs with tin foil to prevent burning. (Pour off grease as it accumulates in roasting pan.)
Dissolve bouillon cube in 1 cup warm water. Mix chopped giblets, celery, onion, apples, brown sugar, walnuts, bread pieces, grapes and seasonings. Add ½-cup bouillon to dressing mixture to moisten. Place dressing around ducks. Bake in 425-degree oven 15 minutes, lower temperature to 325 degrees and bake for 1½ hours or until done. (Check and stir dressing periodically to mix with duck juices and prevent burning on top.) Serves 4 to 6.
