Ingredients
1 domestic duck (4 to 6 pounds)1 teaspoon caraway seeds1/2 medium green pepper, finely chopped1 small onion, finely chopped1 celery rib, finely chopped1 tablespoon olive oil1/2 cup chicken broth1 tablespoon rubbed sage1/2 teaspoon salt1/8 teaspoon pepperPinch dried thymePinch ground nutmeg4 cups crushed seasoned stuffingORANGE GLAZE:1/2 cup packed brown sugar2 tablespoons plus 1-1/2 teaspoons sugar2 tablespoons cornstarchPinch salt1 cup orange juice1 tablespoon grated orange zest1 drop hot pepper sauce
Preparation
Preheat oven to 350°. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large skillet, sauté vegetables in oil. Stir in broth, seasonings and stuffing.
Loosely stuff duck with stuffing mixture. Skewer neck opening; tie drumsticks together with kitchen string. Place breast side up on a rack in a large shallow roasting pan.
Bake, uncovered, until golden brown and a thermometer reads 170° for the duck and 165° for the stuffing, 2-1/2 to 3-1/4 hours. Drain fat from pan as it accumulates. Cover loosely with foil if duck browns too quickly. Cover and let stand 20 minutes before removing stuffing and carving.
Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with duck.
