Duckling Stuffed with French Prairie Prunes in Brandy and Wild Rice

• 1 onion
• 4 ribs celery, diced medium
• 1/4 cup garlic, minced
• 2 cloves garlic, minced
• 1/2 tsp thyme, dry
• 1/2 tsp oregano, dry
• 2 cups wild rice precooked (Boil 1/2 cup rice in 3 cups salted water for 45 min.)
• 1/4 cup silved almonds
• 1/2 jar (19 oz) French Prairie Prunes in Brandy, cut in half.
• 2 cups croutons
• salt and pepper to taste
• 1 cup chicken broth
• 1 duckling

Preparation:

Sweat onions and celery in a large pan over medium heat with butter, thyme, oregano, garlic, salt & pepper until onions are tender. Remove from heat and stir in wild rice almonds, and French Prairie prunes in Brandy and croutons. Add just enough broth to make the stuffing moist, but not wet.

Stuff the cavity and craw (neck) of the duck and place in a baking pan. Using the juice from the French Prairie Prunes in Brandy, rub the skin of the duckling until evenly coated. Roast in a 325 degree oven for approximately 90 minutes or until duck reaches 160 degrees using a probe thermometer.