This duck and dressing recipe is the most requested and loved recipe from my mother-in-law, who is the best cook on the face of the earth. It’s our traditional Thanksgiving dressing. It’s very rich and worth every calorie.
Preparation Details
Prep Time: 30 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs 15 mins
Servings: 8
Ingredients
- 1 (4 pound) whole duck
- 10 cups water, or more as needed
- 1 (9×9 inch) pan prepared cornbread, crumbled
- 4 prepared biscuits, chopped
- 1 large onion, chopped
- 1 teaspoon dried sage
- 1 teaspoon ground black pepper
- ½ teaspoon garlic salt
- ½ teaspoon salt
- 8 large eggs
Steps
- Place duck in a 12-quart stockpot with enough water to cover by 2 to 3 inches. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Remove duck from broth, allow to cool, and pull meat from the bones into bite-sized pieces. Reserve broth.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix together cornbread, biscuits, onion, sage, pepper, garlic salt, and salt in a large roasting pan. Beat eggs in a bowl; pour over cornbread mixture. Add duck pieces to the pan; mix thoroughly. Stir in reserved duck broth until dressing is very moist (about the consistency of thick pancake batter).
- Bake in the preheated oven until a spoon inserted into the center of dressing can stand up, 45 minutes to 1 hour.
