Stuffed Duckling

• 1/2 cup chopped onion
• 1 tablespoon butter
• 1 garlic clove, minced
• 2 cups cubed day-old bread
• 1 cup cooked rice
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon rubbed sage
• 1 teaspoon dried parsley flakes
• 1 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1/2 cup raisins
• 1/2 cup chopped pecans
• 1/4 to 1/3 cup chicken broth
• 1 domestic duckling (4 to 5 pounds)

1. In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently.
2. Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork.
3. Bake, uncovered, at 350u0b0 for 1-3/4 to 2 hours or until a thermometer reads 180u0b0 for duck and 165u0b0 for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.

onion, butter, garlic, bread, rice, basil, rosemary, sage, parsley flakes, salt, pepper, raisins, pecans, chicken broth, duckling

Taken from www.tasteofhome.com/recipes/stuffed-duckling/ (may not work)