Categories: Poultry- Duck

Ingredients

• 14 1/2 to 5 lb. duckling
• Salt and pepper
• 4 cups light and dark bread cubes
• 1/2 cup finely chopped, dried apricots
• 1 tsp. crushed rosemary
• 1/2 tsp. ground allspice
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2/3 cup diced onion
• 1/3 cup diced celery
• 2 Tbsp. butter
• 3/4 cup chicken broth or stock

Directions

1. Remove giblets and neck; wash duckling and pat dry. Sprinkle with salt and pepper.

2. Combine bread cubes, apricots and seasonings.

3. Cook onion and celery in butter until tender but not brown; add broth and heat. Pour over dry ingredients; toss lightly to blend\

4. Stiff neck and body cavities lightly. Fasten neck skin to back with skewer; loop a cord around leg ends and tie. Prick skin to allow fat to drain properly.

5. Place duckling breast-side up on rack in shallow roasting pan. Roast at 325 degrees until tender, about 2 1/2 hours. Remove excess drippings from pan occasionally during roasting.

6. Let stand 5 to m10 minutes before carving.

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