Roasted Duck With Apple-Raisin Dressing

• 2 domestic duck (4 to 5 pounds each)
• Salt
• 1 tube (12 ounces) bulk pork sausage
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup chopped peeled apple
• 1 cup golden raisins
• 1/2 cup water
• 1-1/2 teaspoons salt
• 1 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh parsley
• 8 cups cubed crustless day-old white bread
• 3 large eggs, lightly beaten
• 1/2 cup chicken broth

1. 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 375u0b0 for 1-3/4 to 1-1/4 hours or until the thermometer reads 185u0b0. Drain fat from pan as it accumulates. Remove all dressing.

salt, pork sausage, onion, celery, apple, golden raisins, water, salt, sage, pepper, parsley, white bread, eggs, chicken broth

Taken from www.tasteofhome.com/recipes/roasted-duck-with-apple-raisin-dressing/ (may not work)