Recipe for cooking danish stuffed duckling

Recipes from Norway, Sweden and Finland :: Scandinavian Main Dish Poultry

1 (4 to 5 pound) duckling
3 c. rye bread crumbs
1 apple, chopped
1 small onion, chopped
1/2 c. cut-up prunes or raisins
1 tsp. salt
1/2 tsp. dried marjoram leaves
1 egg, beaten

Fasten neck skin of duckling to back with skewers Lift wing tips up and over back for natural brace. Mix remaining ingredients. Fill body cavity of duckling lightly with stuffing. Fasten opening with skewers. Place remaining stuffing in small greased baking dish. Cover and refrigerate; place in oven with duckling during last 1/2 an hour of roasting. Place duckling, breast side up, on rack in shallow roasting pan. Prick skin with fork.

Roast duckling uncovered or without a lid at 350 degrees fahrenheit until done, about 3 hours, removing excess fat from pan occasionally. If duckling becomes too brown, place an aluminum foil tent lightly over the breast. Duckling is done when drumstick meat feels very soft. Place duckling on heated platter. Let stand 10 mins. for easier carving. Serve with stuffing.

Yields 4 servings.