Published: by Absolutely Recipes, in the Birds recipes category.

Duck with Orange Hazelnut Stuffing Recipe.

Ingredients:

2 domestic ducklings (4 to 5 pounds each)
2 TSPs salt
1 TSP grated orange zest
1/2 TSP seasoned salt
STUFFING:


4 cups coarse soft bread crumbs
2 cups chopped peeled tart apples
2 cups chopped toasted hazelnuts
1 cup chopped celery
1/2 cup chopped onion
1/2 cup orange juice
2 large eggs, beaten
1/4 cup butter, melted
2 to 3 TBSPs lemon juice
2 TSPs grated orange zest
1-1/2 TSPs grated lemon zest
1 TSP seasoned salt
1/2 TSP pepper
1/2 TSP dried thyme
1/4 TSP ground nutmeg
GRAVY:


3 TBSPs all-purpose flour
1/4 TSP salt
1/8 TSP pepper
2 cups chicken broth
1/3 cup orange marmalade

Recipe Instructions:

Preheat oven to 350 degrees.
Sprinkle the inside of ducks with salt; prick skin lightly several times, being careful not to cut into the meat.
Rub skin grated orange zest and sprinkle with seasoned salt; set aside.
Combine the first 15 stuffing ingredients; spoon into ducks.
If desired, secure legs with baker's twine.

Place with breast side up on a rack in a large shallow roasting pan; pour enough water below rack to thinly cover bottom of pan.
Bake, uncovered, until a thermometer reads 180 degrees in the thickest part of the thigh and 165 degrees for stuffing, 2 to 2-1/2 hours, rotating pan halfway through and tenting with foil if needed to prevent overbrowning.

For gravy, combine 3 TBSPs pan drippings, flour, salt and pepper in a saucepan; stir until smooth.
Heat until bubbly, stirring constantly.
Gradually add broth.
Bring to a boil; cook for 1-2 minutes, stirring constantly.
Add marmalade; stir until smooth.

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