A Note from Miss Kay■ Makes 4 to 6 servings
1 duck (41/2 to 5 pounds)
Salt and black pepper
2 tablespoons butter
1 small onion, chopped (about 1 cup)
1 celery stalk, chopped (about 1/2 cup)
1 green apple, cored and cut into small dice (about 11/2 cups)
6 ounces andouille sausage, halved lengthwise and cut crosswise into 1/4-inch slices
3 cups crumbled cornbread
1/4 cup chopped pecans
1/4 cup golden raisins
1 tablespoon chopped fresh sage
1/4 cup finely chopped flat-leaf parsley
1/2 cup chicken broth
1 large egg, beaten
1. Preheat the oven to 375°F. Line a rimmed baking sheet with foil. Set a wire rack inside the baking sheet.
2. Season the duck inside and out with salt and pepper. Place the duck breast side up on the wire rack.
3. Melt the butter in a large skillet over medium-high heat. Add the onion, celery, and apple and cook, stirring occasionally, until tender, about 5 minutes. Pour into a large bowl.
4. Stir in the andouille, cornbread, pecans, raisins, sage, and parsley. Stir in the broth. Stir in the egg.
5. Spoon some stuffing into the duck cavity, packing it loosely. Tuck a sheet of foil around the end of the duck to cover the stuffing so that it won’t burn. Spoon the remaining stuffing into a buttered small baking dish and refrigerate until needed.
6. Roast the duck until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 180°F, 21/2 to 3 hours. For even browning and the crispest skin, rotate pan every 30 minutes.
7. Add the baking dish of stuffing to the oven during the last 20 to 30 minutes of roasting time. Let the duck rest for 10 minutes before serving.
Tip: Keep an eye on the duck as it cooks to ensure that the fat doesn’t overflow the edges of the pan. But don’t be tempted to use a deep roasting pan, or the sides of the duck won’t brown.
A Note from Miss Kay
As you might suspect, we love duck! And duck and sausage is the best! Your family will thank you for serving this fabulous recipe.