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Roast duck with stuffing: bread soaks up duck fat and the skin turns crisp
Whole roast duck with bread, apple, onion, and parsley stuffing, roasted covered breast-side down, then uncovered until the skin is crisp.
Save on PinterestRecipe at a glance
- Prep time
- 35 min
- Cook time
- 3 hr
- Total time
- 3 hr 50 min
- Temperature
- 160–220 °C (325–425 °F)
- Servings
- 4 servings
- Difficulty
- Medium
Roast duck with stuffing is a festive whole duck filled with bread rolls, apple, onion, and parsley. The stuffing absorbs duck fat as it roasts, so it needs no added fat. Roast the duck covered, breast-side down, first to keep the breast meat juicy, then raise the temperature at the end to brown and crisp the skin. Unlike duck filled with apples, this version has a bread stuffing that is served as a side dish. Braised red cabbage goes well with it.
Ingredients
Duck
Bread stuffing
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Instructions
Tip: tap a step to mark it as done.
Prepare the stuffing
20 minCut the bread rolls into cubes. Whisk the milk with the eggs and pour over the bread. Finely chop the onion and sauté it in the butter until translucent. Coarsely grate the apple. Mix the onion and apple into the bread along with the parsley, salt, and pepper, and let stand for 10 minutes.
Prepare and stuff the duck
15 minPreheat the oven to 160 °C (325 °F). Pat the duck dry with a paper towel and trim off the excess fat around the cavity opening. Prick the skin on the breasts and thighs several times without piercing the meat, so the fat can drain. Rub the duck inside and out with the salt, caraway seeds, and marjoram. Loosely fill the cavity with stuffing and secure the opening with skewers.
Roast breast-side down
2 hrPlace the duck breast-side down in a roasting pan, pour in the water, cover, and roast at 160 °C (325 °F) for 2 hours.
Turn and continue roasting
45 minTurn the duck breast-side up, pour the fat from the pan into a bowl, and leave just a little cooking liquid in the bottom. Roast uncovered for 45 minutes, basting twice with the pan juices.
Crisp the skin
15 minIncrease the temperature to 220 °C (425 °F) and roast the duck for another 10–15 minutes, until the skin is browned and crisp. The duck is done when both the thigh and the center of the stuffing reach at least 74 °C (165 °F) and the juices from the thigh run clear.
Let rest
15 minLet the duck rest for 15 minutes, then remove the stuffing and cut it into slices. Carve the duck into legs and breasts. Serve with the stuffing and braised cabbage.
Tip: Fill the cavity loosely, as the stuffing expands during roasting; bake any extra in a small greased baking dish alongside the duck for the last 40 minutes. Save the rendered fat for lokše, Slovak potato flatbreads.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 1283 kcal
- Protein
- 39 g
- Carbohydrates
- 36 g
- of which sugars
- 12 g
- Fat
- 108 g
- of which saturates
- 37 g
- Fiber
- 2.8 g
- Salt
- 6.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pečená kačka s plnkou: žemle nasiaknu kačacím tukom a koža sa dopečie do chrumkava
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