Brome Lake Duckling With Sage And Onion Stuffing
|Onion||1 1⁄2 Cup (24 tbs), chopped|
|Butter||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Soft bread crumbs||4 Cup (64 tbs)|
|Crushed sage/Powdered sage||2 Teaspoon|
Saute onion in butter, then add chopped liver and cook about 1 minute.
Mix egg, bread crumbs, and seasonings.
Add onion and liver; toss to mix.
Stuff duckling lightly; prick the skin thoroughly.
Put the duckling, breast down, on a rack in a shallow roasting pan.
Roast at 350°F 45 minutes.
Turn duckling breast up; prick the skin and pour off the fat as it accumulates.
Roast about 11/4 hours longer.
Remove duckling from pan and keep it warm.
Drain off all the fat in the pan.
Add Orange Glaze to drippings and cook-stir about 5 minutes.
Return duckling to pan and baste with glaze.
Continue roasting about 30 minutes, basting several times.