Roast Duck With Caraway-Rye Bread Dressing

Step 1: In a small bowl, combine 2 teas. thyme, 1 teas. black pepper and the salt. Set aside.

Step 2: Rinse the duck and cut down the center of the back. Pat dry and rub the underside with half the seasoning mixture. Spread on a rack in a shallow roasting pan skin side up. Coat with the remaining seasoning mixture. Place in the refrigerator for a minimum of 2 hours or overnight.

Step 3: After the refrigeration time, preheat oven to 375 F.

Step 4: Roast for 40 minutes while preparing dressing.

Step 5: In a large skillet, sauté the sausage until no longer pink. Pour off all but 1 tbls. of fat. Add the onion and celery and cook until soft, about 10 minutes.

Step 6: To the sausage mixture add the rye and French bread crumbs, 1/4 teas. thyme, the sage, caraway, 1/4 teas. pepper, the pecans and chicken broth. Toss to mix and turn into an oiled 1 1/2 quart baking dish. Dot with the margarine and place baking dish in a larger pan and add enough hot water to come halfway up the outside of the baking dish. Place in oven with duck after 40 minutes and bake both for 1 hour.

Step 7: Cut finished duck into quarters and serve with dressing.