Ingredients
2 domestic duck (4 to 5 pounds each)SaltDRESSING:1 tube (12 ounces) bulk pork sausage1/2 cup chopped onion1/2 cup chopped celery1 cup chopped peeled apple1 cup golden raisins1/2 cup water1-1/2 teaspoons salt1 teaspoon rubbed sage1/4 teaspoon pepper2 tablespoons chopped fresh parsley8 cups cubed crustless day-old white bread3 large eggs, lightly beaten1/2 cup chicken broth
Preparation
Sprinkle the inside of ducklings with salt; prick skin well all over and set aside. In a large skillet, cook sausage with onion and celery until sausage is no longer ink and vegetables are tender. Add apple and simmer for 3 minutes, stirring occasionally; drain. Meanwhile, simmer raisins in water for 8 minutes; do not drain. In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley; mix well. Add the bread cubes, eggs and broth; mix lightly. Divide and spoon into ducklings. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 375° for 1-3/4 to 1-1/4 hours or until the thermometer reads 185°. Drain fat from pan as it accumulates. Remove all dressing.
