Canvasback Ducks With Pecan Stuffing Recipes

CANVASBACK DUCKS WITH PECAN STUFFING

Steps:

• Assemble stuffing; combine crumbs, onions, raisins, nuts, and salt.
• Add milk to beaten eggs and stir into dry mixture and mix well.
• Dress ducks, rub inside with salt and pepper and fill lightly with stuffing.
• Lace openings closed.
• Place breast down in an open roasting pan and arrange 3 strips of bacon on each duck.
• Roast at 350F, allowing 20 to 25 minutes per pound.
• While duck is baking, mix the ketchup, worcestershire sauce, A-1 sauce, and chili sauce together.
• Twenty minutes before serving time, turn the ducks breast side up; pour fat from roasting pan and baste with sauce.
• Garnish with parsley and serve with remaining sauce.

HERBED PECAN STUFFING

Steps:

• Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.