Roast Duckling with Stuffing

This is a dinner that Catherine would serve in The Altarpiece, for sure!

Be aware before you begin that ducks, like geese, are all dark meat and quite fatty!

1 5-6 lb. duckling

4-5 slices day-old white bread

½ onion, finely minced

1 T butter

2 fresh eggs

2 t sage

Chicken broth or water

Rinse the duckling under cold water and lay in a shallow roasting pan.  Brown the onion in butter over low heat.  While the onions are browning, mix the bread, eggs, and sage in a bowl.  Salt and pepper the mixture to taste.  Stir in the browned onions and dampen the mixture with broth or water.  It will be goopy, but don’t let that deter you!

Stuff the duckling, prick it along the breast to allow the melted fat to run free, and roast at 350 degrees for 30 minutes per pound.  Serve with a green vegetable and bread or potatoes (bet the Tudors would have liked those!).