Smoked Duck and Cornbread Stuffing

This comforting dish combines the smoky richness of duck with the hearty flavor of cornbread stuffing. Rooted in Southern culinary traditions, it’s a perfect way to honor the bounty of a hunter’s harvest while celebrating local ingredients. The crisp texture of the cornbread pairs beautifully with the tender duck, making it an ideal centerpiece for any gathering.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes

Ingredients

  • 2 duck legs, smoked
  • 4 cups crumbled cornbread (garden or locally grown corn)
  • 1 cup chicken or duck stock
  • 1 onion, diced (garden or locally grown)
  • 2 celery stalks, diced (garden or locally grown)
  • 1/4 cup butter
  • 1 teaspoon fresh sage, chopped (garden or locally grown)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C). Shred the smoked duck meat and set aside.
  2. In a skillet, melt the butter and sauté the onion and celery until softened. Add sage, salt, and pepper.
  3. In a large bowl, combine the cornbread, duck, sautéed vegetables, and stock. Mix until moistened.
  4. Transfer the mixture to a baking dish and bake for 30-40 minutes, until golden and crispy on top.
  5. Serve warm as a main dish or side.
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