Pumpernickel Stuffing

A stuffing built for duck: cubed pumpernickel and white bread tossed with sauteed onions cooked in duck drippings, then baked low and slow alongside the ducklings until the top turns crisp while the inside stays moist.

The pumpernickel gives this stuffing a dense, earthy, slightly sour character that pairs naturally with the rich fattiness of duck. Mixing it with white bread lightens the texture so it’s not too heavy or too dark.

Cooking the onions in duck drippings instead of butter is what ties the whole thing to the bird. That rendered duck fat carries a savory richness that butter simply can’t replicate.

Kitchen Tips

• Use slightly stale bread cubes, not bone-dry. They should be firm enough to hold their shape but still absorb the water and drippings.
• Toss the bread mixture lightly. Compacting it makes the stuffing dense and gummy instead of fluffy with crisp edges.
• Bake in a separate dish alongside the duck rather than stuffing it inside. This gives the top a crispy crust.
• Save extra duck drippings from roasting to drizzle over the stuffing before serving.

Variations

• Add diced celery and a teaspoon of dried sage for a more traditional stuffing flavor.
• Fold in dried cranberries or chopped walnuts for texture and a sweet-savory contrast.
• Use goose drippings if roasting goose instead. The technique works identically.