Virginia's Chuckwagon - Duckling with Sausage Stuffing


1/2 pound bulk port sausage                                                   
4 c dry bread cubes                                                        
1 c chopped peeled apple                                                      
1 c chopped celery                                                              
1/2 c chopped onion                                                               
1/2 tsp dried thyme, crushed 
1/2 tsp dried marjoram, crushed                                              
1/2 tsp salt
Dash of pepper
4 tbsp water
1 4- to 5-pound ready-to-cook duckling
Salt

In a skillet cook sausage4 till lightly browned, drain well. In a large bowl stir together cooked sausage, bread cubs, apple, celery, onion, parsley, thyme, marjoram, 1/2 teaspoon salt and pepper. Toss with tablespoons of the water. Sprinkle the cavity of the duckling with salt and stuff lightly with the sausage mixture. (Reserve any remaining stuffing). Place the bird, breast side up on a rack in a shallow roasting pan. Tie the legs together, Tie legs to the tail. Twist the wing tips under the back. Prick the skin of the duck all over with a fork. Roast uncovered, at 375 Fahrenheit till tender.1 1/2 to 2 hours. Drain off excess fat as necessary. Place any reserved stuffing in a 1 quart casserole, sprinkle with the remaining 2 tablespoons water. Cover; bake remaining stuffing during the last 30 minutes, Serve with duckling. Makes 4 servings.



Recipe from the Heritage Cookbook, used with permission