Sausage-Stuffed Duckling - cooking recipe

Ingredients

1/2 bulk pork sausage
4 c. dry bread crumbs
1 c. chopped peeled apple
1 c. chopped celery
1/2 c. chopped onion
1/4 c. snipped parsley
1/2 tsp. dried thyme
1/2 dried butter
1 (4 lb.) duckling

Preparation

Brown sausage; drain well.
Transfer to bowl; stir in bread, parsley, apple, celery, onion, thyme and butter.
Add 1/2 teaspoon salt and a dash of pepper.
Toss with 2 teaspoons water.
Rub cavity of duckling with salt; stuff with sausage mix.
Tie legs to tail.
Twist wing tips under back.
Place bird, breast up, on rack in a roasting pan.
Prick skin all over with a fork.
Roast, uncovered, in a 375\u00b0 oven for 1 1/2 to 2 hours or until tender. Spoon off fat as necessary.
Place any reserved stuffing in a 1-quart casserole dish.
Sprinkle with 2 tablespoons water.
Cover. Bake casserole during last 30 minutes.
Serve with duckling.
Makes 4 servings.