Prosciutto-Stuffed Duck

This is probably the tastiest recipe I have for my favorite waterfowl. I am posting this recipe at the request of my cousin Lacee, whose husband recently acquired a handful of these tasty birds while on a hunting trip.

Hey, I don't ask questions. I just e-mail the recipes.

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Prosciutto-Stuffed Duck

1 large duck, thawed
lemon juice
salt
1 T. olive oil
1/2 lb. prosciutto, chopped fine
4 large strips of prosciutto, uncut
1 lb. potatoes, peeled and cut into 1/2" cubes
1 T. fresh chopped parsley
1/2 t. dried oregano
4 cloves of garlic, peeled and minced
1/2 C. chopped yellow onion
2 C. duck stock
2 T. corn starch
1/4 C. dry sherry
Reynold's roasting bag

Stuffing:
Heat the olive oil in a large heavy skillet. Fry the potatoes until tender and slightly browned, then add the onion, parsley, oregano, garlic, and chopped prosciutto. Cook this mixture over medium heat until the onions are transparent. Remove from heat, and set aside to cool.

The bird:
While the stuffing cools, prepare the duck for roasting. Remove and discard the giblets from the body cavity. Remove all loose fat from inside the neck cavity, and remove the wishbone from the front of the breast (optional, it makes carving easier.) Make sure that the yellow fat glands at the base of the tail have been removed, along with any remaining yellow residue, and rub that area with lemon juice and salt. Prick the skin all over at half-inch intervals with a thin needle. Cover with a clean, damp towel, and set aside.

When the stuffing has cooled to room temperature, stuff the body cavity of the duck loosely with the fried potato mixture. Lay the uncut strips of proscuitto over the breasts and legs of the duck, and secure in place with cotton string. Place the stuffed duck in a roasting bag, and place the roasting bag in a large roasting pan.

Roast the duck, using the temperature and baking time indicated in the roasting bag's instructions.

Gravy:
When the bird is done, remove it from the bag. Measure out 2 cups of the duck stock from the bottom of the roasting pan, using a turkey baster to ensure you get as little fat as possible. (Tip: for an extra-clear gravy, strain the broth through a cheesecloth.)

Bring the duck stock to a full rolling boil in a small saucepan. Mix the cornstarch with the sherry, and add it to the boiling duck stock while whisking constantly. Cook over medium heat until thickened, adding more duck stock if necessary to get the desired consistency. Season with salt and pepper to taste.

Serve:
Arrange the duck on a large serving tray, and garnish with your favorite baked vegetables (I prefer baked potatoes and carrots, but to each their own.) Pour the hot gravy over the duck and vegetables, and serve immediately with a bottle of Chianti, hot bread, and a tossed salad.