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.

PEAR-PECAN STUFFING

Steps:

• In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
• Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
• Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
• In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
• Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
• Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

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.

STUFFED DUCKLING

Steps:

• In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently., Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork., Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.

ROAST DUCK WITH APPLE DRESSING

Steps:

• Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
• Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
• Preheat oven to 350 degrees F (175 degrees C).
• Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
• Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)

WILD DUCK WITH PECAN STUFFING

Steps:

• Rinse ducks thoroughly with water; pat dry.
• Combine breadcrumbs, onion, celery, raisins, pecans, eggs, and milk, mixing well.
• Spoon mixture into cavities of ducks; close cavities with skewers.
• Place ducks, breast side up, on rack in a roasting pan.
• Wrap 3 slices of bacon around each duck.
• Bake, uncovered, at 350 degrees F for 1 hour.
• Combine catsup, chili sauce, Worcestershire sauce, and steak sauce; mix well.
• Pour over ducks; and bake an additional 15 to 30 minutes or until desired degree of doneness.
• Skim off fat from sauce and discard fat; serve sauce with ducks.
• Garnish with parsley, orange slices, and cranberries, if desired.