Noodle-Stuffed Duck

Recipe Ingredients

6 lbs	2724g / 96oz	Duck
3 teaspoons	15ml	Salt
3/4 teaspoon	3.8ml	Pepper
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Garlic powder
3/4 cup	46g / 1.6oz	Diced onions
1/2 lb	227g / 8oz	Mushrooms - chopped
4 tablespoons	60ml	Chicken fat
2 tablespoons	30ml	Chopped parsley
3 cups	711ml	Cooked medium noodles
2		Eggs - beaten

Recipe Instructions

Singe the duck to remove pin feathers; wash and dry. Sprinkle inside and out with 2 teaspoons salt, 1/2 teaspoon pepper, the paprika and garlic powder. Grind or chop the liver, gizzard and heart.

Cook the onions and mushrooms in the fat for 5 minutes. Add the ground giblets and cook 5 minutes longer. Remove from heat. Add the parsley, noodles, eggs and remaining salt and pepper. Mix lightly, then stuff the duck. Sew the opening or fasten with skewers. Place on a rack in a roasting pan.

Roast in a 375 degree oven 2 1/2 hours, or until the duck is tender and brown. Turn duck twice during the roasting time. Serves 4.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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