1/2 cup butter
4 cups sweet potatoes, peeled and diced
4 cups chicken broth
10 cups breadcrumbs
1 teaspoon ground cinnamon
1/4 cup chopped fresh parsley
2 tablespoons dried oregano
1 tablespoon salt
4 ducks, 2-2 1/4 pounds each
salt and black pepper to taste
1/2 cup butter
4 cups sweet potatoes, peeled and diced
4 cups chicken broth
10 cups breadcrumbs
1 teaspoon ground cinnamon
1/4 cup chopped fresh parsley
2 tablespoons dried oregano
1 tablespoon salt
4 ducks, 2-2 1/4 pounds each
salt and black pepper to taste
Stuffing:
In a large skillet, melt the butter, then add the sweet potatoes
Cover and cook over medium heat for 6-7 minutes or until the sweet potatoes are tender
Add the chicken broth, breadcrumbs, cinnamon, parsley, oregano, and salt
Stir well to combine
Let cool before stuffing the duck cavities
Season the ducks with salt and black pepper inside and out, then stuff with the sweet potato mixture
Close the cavity with a white thread
Pierce the breasts and fatty areas of the ducks with a fork to allow the fat to render while roasting
Preheat the oven to moderate temperature (170°C)
Arrange the stuffed ducks in roasting pans
Place in the oven and roast for 1 1/2 hours or until the liquid runs clear, without any redness
While roasting, do not need to baste the ducks, but periodically remove excess fat
Remove from oven one at a time
Cut the breastbone along the length and then through the stuffing to separate the halves
Arrange the duck halves on a warm platter, each with its stuffing
Serve hot (or cut into slices and serve with the stuffing wrapped around)
Optional: If desired, make a sauce: remove excess fat, add a little wine and chicken broth, scrape the bottom of the roasting pan, and heat
Serve in a gravy boat
Serves 12.
