Serves: 6
Total Calories: 668

5 pounds whole fresh or frozen ducks thawed
salt to taste
freshly ground black pepper to taste
1/4 cup melted butter or margarine
STUFFING
3 cups seasoned stuffing mix
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup slivered almonds
1/2 cup melted butter or margarine, divided
1/2 cup raspberry or strawberry jam or fruit spread
1/4 cup water
1/4 cup lemon juice

1. Preheat the oven to 375°F.

2. To make the stuffing, combine the stuffing mix, celery, onion, and almonds in a large bowl. Stir in the butter or margarine. Then stir in the fruit spread or jam, water, and lemon juice.

3. Empty and wash the cavity of the duck and sprinkle with salt and pepper, inside and out. Fill the neck and cavity with the stuffing, but do not pack tightly. Sew or skewer shut, and truss.

4. Place the duck breast side up on a rack in a roasting pan, and brush with the butter or margarine. Roast for 1 hour and 40 minutes, or until a thermometer inserted in the center of the thigh shows a temperature of 180°F. As the duck cooks, carefully remove the clear fat from the bottom of the pan with a large spoon and discard. Because ducks contain a great deal of fat, you can expect a good deal to accumulate. Let the duck rest for 5 to 10 minutes before carving.

Nutritional Facts:

Serves: 6
Total Calories: 668
Calories from Fat: 385

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
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Zesty Turkey and Grapefruit Stuffing
Herbed Chicken Liver Stuffing
Turkey Cornbread Hash
Classic Turkey and Stuffing
How Big Is Your Bird?
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Mediterranean Stuffed Turkey Breast
Blackened Turkey Breast with Jambalaya Stuffing
Turkey 'N' Cheddar Cheese Bake
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Easy Stuffed Chicken
Deviled Chicken Legs
Pineapple-and-Ginger-Stuffed Chicken Breasts
Apricot-Stuffed Cornish Game Hens
Roast Duck With Raspberry Stuffing