Salami Duck

6 duck breasts (mallard preferred)

1/4 pound butter

8 ounces San Francisco dry salami

garlic powder, salt and pepper

Stuffing:

1/2 loaf bread or stuffing mix, unseasoned

1/4 medium yellow onion, chopped fine

3/4 teaspoon salt

pepper

3 - 4 tablespoons summer savory seasoning

1/4 cup water

Break up bread. Add onion, salt, pepper and summer savory. Mix. Add water and mix until stuffing sticks together.

Slice salami one sixteenth inch thick and set aside. Salt, pepper and garlic powder duck breasts. Grease 9x9x2 inch casserole dish, line the bottom with salami. Top with three or four duck breasts. Apply one inch thick layer of stuffing on top, then put on the second layer of duck breasts and top with salami to cover. Roast in 425 degree oven for 45 minutes or until breasts are pink inside.

Copyright 1998-2014 Stephen Ricciardelli