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Roast Duckling with Tangerine Stuffing

Roast Duckling


  • 1 dressed duckling
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 lemon
  • Tangerine stuffing
  • 1/4 tsp. lemon pepper seasoning
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  • garnishes: grapes, oranges, lemons, limes


Remove giblets and neck from ducking, and reserve for use in other recipes, if desired. Rinse duckling with cold water, and pat dry with paper towels. Sprinkle cavity evenly with salt and pepper. Rub skin with lemon. Spoon Tangerine Stuffing into cavity of duckling; close cavity with skewers and truss. Prick skin with a fork at 2 inch intervals.

Place duckling, breast side up, on rack in a shallow roasting pan. Insert meat thermometer into thigh, making sure it does not touch bone. Bake, uncovered, at 325 degrees F for 1/12 hour. Sprinkle duckling with lemon pepper seasoning; bake an additional 30 minutes or until meat thermometer registers 185 degrees F. Transfer duckling to a serving platter, and garnish with grapes, oranges, lemons, and limes, if desired.


Tangerine Stuffing


  • 1/3 cup chopped celery
  • 3 Tbsp. butter or margarine, melted
  • 2 tangerines
  • 2 2/3 cups herb-seasoned stuffing mix
  • 2 cups cooked wild rice
  • 1/3 cup cranberries
  • 1/3 cup chicken broth
  • 1/4 tsp. poultry seasoning


Saute' celery in butter until tender; set aside. Peel, section, and chop tangerines; place in a large bowl. Add celery mixture, stuffing mix, wild rice, cranberries, chicken broth, and poultry seasoning; stir well.

By Robin from Washington, IA

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