The holiday season is perfect for indulging in warm, comforting dishes that bring friends and family together. One major showstopper is a stuffed and roasted duck, which combines tender meat, crispy skin, and flavourful stuffing that captures the spirit of Christmas. Let’s dive into a complete recipe for a tasty meal of stuffed duck.

Ingredients

 

For The Duck

1 whole duck (approximately 2-3 kg), cleaned

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

2 tablespoons olive oil

Juice of 1 orange (optional)

 

For The Stuffing

2 cups bread cubes (preferably slightly stale)

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced apple (optional, for sweetness)

1/4 cup dried cranberries or raisins (optional)

1/2 cup cooked sausage or bacon (optional, for added richness)

1/4 cup chicken or vegetable broth

2 tablespoons butter

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

 

Instructions

 

Prepare The Duck

Preheat the oven to 375°F (190°C).

Pat the duck dry with paper towels. Trim excess fat and remove any remaining feathers.

Mix the salt, pepper, garlic powder, and paprika, and rub it all over the duck, inside and out.

Pierce the skin lightly with a fork to help release fat while roasting (avoid piercing the meat).

 

Prepare The Stuffing

In a skillet, melt butter over medium heat. Sauté the onion and celery until soft.

Add the diced apple, dried cranberries, and cooked sausage (if using), and cook for another 2-3 minutes.

Mix in the bread cubes, thyme, rosemary, and broth until the stuffing is slightly moist but not soggy.

Season with salt and pepper to taste.

 

 

 

Stuff The Duck

Spoon the stuffing loosely into the cavity of the duck. Avoid overstuffing, as the stuffing expands during cooking.

Tie the legs together with kitchen twine to secure the stuffing.

 

Roast The Duck

Place the duck breast side up on a rack in a roasting pan.

Roast for 2-2.5 hours, or until the internal temperature reaches 165°F (74°C) at the thickest part.

Baste the duck with its rendered fat every 30 minutes for a crispy, golden skin.

 

Rest And Serve

Remove the duck from the oven and let it rest for 15 minutes before carving.

Serve with the stuffing and your favourite holiday sides, such as roasted vegetables, mashed potatoes, or cranberry sauce.

If you are ready to make your Christmas dinner unforgettable, try this stuffed and roasted duck recipe and watch the magic unfold at your festive gathering.

 

Johnson Chukwueke
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