Currant Glazed Duck with Apple Walnut Stuffing
Ingredients
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1
1 Maple Leaf Farms Whole Duck, defrosted
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2
As Needed Salt
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3
1 1/2 cups Celery, diced or thinly sliced
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4
1/4 cup Butter or Margarine
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5
2 cups Cooking Apples, chopped and peeled
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6
2 cups Bread Cubes (1/2")
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7
1/2 cup Walnuts, chopped
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8
2 Tbsp. Brown Sugar
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9
1/4 tsp. Salt
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10
1- 10 oz. jar Currant Jelly
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11
1/4 cup Red Wine Vinegar
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12
4 Cloves, whole
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13
1- 3" stick of Cinnamon
Directions
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1
Remove neck and giblets from duck. Set aside for another use. Wash and drain duck; dry skin gently with paper towel. Sprinkle body and neck cavities with 1/2 tsp. salt.
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2
Preheat oven to 325 degrees F. To prepare stuffing, saute celery in butter until tender but not brown. Add apples, bread cubes, walnuts, brown sugar and 1/4 tsp. salt; toss gently to mix.
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3
Fill neck and body cavity loosely with stuffing. Skewer neck skin to back. Cover opening of body cavity with aluminum foil and tie legs together loosely.
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4
Place on rack in shallow roasting pan. Bake in oven until drumstick meat is tender and juices from leg joint run clear (about 3 hours). The internal temperature should be 180 degrees F at the thickest part of the leg and thigh joint.
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5
To make glaze, combine jelly, vinegar and spices in small saucepan. Place over low heat and bring to a boil; reduce heat and simmer gently 3 minutes.
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6
Brush duck with glaze several times during the last 30 minutes of baking time. Serve duck with remaining sauce.
Apples, bread crumbs and walnuts make this stuffing a classic holiday choice. Currant jelly and red wine vinegar add a bite to this mild recipe and create a balanced flavor throughout.
