Had this at a neighbors last evening

Yield 6 to 8 servings

15 lb. duck, boned
6 cups brown duck stock
2 tsp. cornstarch mixed with 4 tbs. Madeira
salt and freshly ground pepper

Stuffing
1/3 cup coarsely chopped prunes
2/3 cup Madeira
1 tbs. unsalted butter
1/3 cup chopped shallots
1/2 cup fresh bread crumbs
1 large egg
1 1/2 tsp. salt
2 tbs. coarsely shopped pistachios
2 tbs. chopped fresh parsley
1/4 tsp. freshly ground pepper
12 ounces ground veal
12 ounces ground pork
1. Stuffing, put the prunes and Madeira in a small bowl and soak for an hour.
2. In a medium frying pan, heat the butter over medium heat.
3. Add the shallots and cook until they are lightly browned,
4. Transfer to a bowl and let cool completely.
5. Add the prunes and the Madeira to the shallots, along with the bread crumbs, egg, pistachios, parsley, salt and pepper.
6. Mix together, then add the ground pork and veal, and mix well.
7. Place the duck, skin side down, on a work surface.
8. Spread the stuffing inside the duck. Use a sturdy needle and kitchen string to sew it up, pressing the stuffing inside the duck to help form it back into its original shape.
9. Season the duck and prick the skin all over with a skewer (do not pierce into the meat).
10. Preheat the oven to 400 degrees, & place the duck on a rack in a roasting pan.
11. Slowly pour 1 cup boiling water over the duck.
12. Roast, baste occasionally with the pan juices, until a meat thermometer inserted in the center of the duck reads 165 degrees. About 90 minutes
13. Transfer to a serving platter and let stand for 10 minutes.
14. While the duck is roasting, bring the duck stock to a boil in a large saucepan, and boil until reduced to 2 cups,
15. Stir in the cornstarch mixture, and cook until slightly thickened.
16. Set the sauce aside; reheat when ready to serve.
17. Slice the duck into 1/2 inch thick slices.
18. Serve the duck, spooning a little of the sauce over each portion.

. Thank You. Will be passing it on to the wife. Gotta LOVE when people post entire recipes. Nice...

Wow. This looks very very good. We just happen to have a duck at the house just waiting to be cooked!

Question---we don't have duck stock readily available. We have goose stock as well as the old standard, chicken stock. Both are home madeand not out of the can. Opinion(s) on whether that will have a significant effect on the overall taste?

Thanks for the recipe.