Sausage-Stuffed Duckling

• 1/2 bulk pork sausage
• 4 c. dry bread crumbs
• 1 c. chopped peeled apple
• 1 c. chopped celery
• 1/2 c. chopped onion
• 1/4 c. snipped parsley
• 1/2 tsp. dried thyme
• 1/2 dried butter
• 1 (4 lb.) duckling

1. Brown sausage; drain well.
2. Transfer to bowl; stir in bread, parsley, apple, celery, onion, thyme and butter.
3. Add 1/2 teaspoon salt and a dash of pepper.
4. Toss with 2 teaspoons water.
5. Rub cavity of duckling with salt; stuff with sausage mix.
6. Tie legs to tail.
7. Twist wing tips under back.
8. Place bird, breast up, on rack in a roasting pan.
9. Prick skin all over with a fork.
10. Roast, uncovered, in a 375u0b0 oven for 1 1/2 to 2 hours or until tender. Spoon off fat as necessary.
11. Place any reserved stuffing in a 1-quart casserole dish.
12. Sprinkle with 2 tablespoons water.
13. Cover. Bake casserole during last 30 minutes.
14. Serve with duckling.
15. Makes 4 servings.

pork sausage, bread crumbs, apple, celery, onion, parsley, thyme, butter, duckling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331400 (may not work)