ROAST DUCK WITH CHESTNUT STUFFING
Duck is one of the traditional meals for Christmas or other special occasions in Germany. I often make it in the fall or winter when I have guests over. The duck needs to marinate for at least 12 hours before roasting. We serve broccoli and duchess potatoes with it. The stuffing can also be used for other poultry as well.
Provided by barbara
Categories World Cuisine Recipes European German
Time 14h23m
Yield 6
Number Of Ingredients 16
Steps:
- Combine onion, parsley root, carrot, rosemary, bay leaves, and white peppercorns in a bowl. Stir in white wine. Place duck in a large bowl and pour marinade over duck. Cover with foil and marinate in the fridge for at least 12 hours.
- Preheat oven to 425 degrees F (220 degrees C).
- Combine chestnuts, apple, bread, and egg in a bowl; season with tarragon, salt, and pepper.
- Remove duck from the marinade and strain marinade through a sieve. Dry duck inside and out with paper towels. Rub salt and pepper all over the skin. Fill cavity with stuffing, being careful not to overstuff. Secure opening with wooden skewers. Pour oil into a roasting dish. Add stuffed duck, breast-side up.
- Roast duck in the preheated oven, turning occasionally, until golden brown on all sides, about 20 minutes.
- Heat marinade in a saucepan over medium heat until warmed through, about 5 minutes.
- Pour warm marinade into the roasting pan. Cover with a lid or aluminum foil and return to the oven. Reduce oven temperature to 350 degrees F (175 degrees C) and bake duck until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove duck from the roasting pan and transfer to a baking sheet. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Roast duck until skin is golden-brown, 3 to 5 minutes. Remove duck from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
- Strain the stock, removing any burnt bits and skimming off fat. Heat stock in a saucepan over high heat and cook until gravy is reduced to 1/3, 5 to 10 minutes. Season with salt and pepper. Carve duck and serve with gravy.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 36 g, Cholesterol 47.2 mg, Fat 8 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 1.6 g, Sodium 132.1 mg, Sugar 10.8 g
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Vincent Neale
[email protected]I followed the recipe exactly and the duck turned out perfectly. The stuffing was also very good.
Wwe Arabic
[email protected]This is a great recipe for a special occasion. The duck is impressive and the stuffing is delicious.
Abdal Hussain
[email protected]I made this for my family and they loved it. The duck was cooked to perfection and the stuffing was delicious.
Matthew S
[email protected]This was the best duck I've ever had. The meat was so tender and juicy, and the skin was crispy and flavorful.
Niloy Nath
[email protected]I've made this recipe several times and it's always a hit. The duck is always cooked perfectly and the stuffing is always moist and flavorful.
Janice Coco
[email protected]This recipe is a keeper! The duck was moist and flavorful, and the stuffing was perfectly seasoned.
Badmus Ife
[email protected]This was my first time cooking duck and it turned out great! The recipe was easy to follow and the results were delicious.
Stacey Cook
[email protected]I'm not a fan of duck, but I loved this recipe. The duck was cooked perfectly and the stuffing was delicious.
Aronas Scerbakovas
[email protected]This recipe is a bit time-consuming, but it's worth it. The duck was amazing and the stuffing was perfect.
darren erasmus
[email protected]I followed the recipe exactly and the duck turned out perfectly. The stuffing was also very good.
Chibueze Okolo
[email protected]This is a great recipe for a special occasion. The duck is impressive and the stuffing is delicious.
Love Sagar
[email protected]I made this for my family and they loved it. The duck was cooked to perfection and the stuffing was delicious.
Sibusiso Jwaha
[email protected]This was the best duck I've ever had. The meat was so tender and juicy, and the skin was crispy and flavorful.
Itz Faith
[email protected]I've made this recipe several times and it's always a hit. The duck is always cooked perfectly and the stuffing is always moist and flavorful.
Lisa Wilkerson
[email protected]This recipe is a keeper! The duck was moist and flavorful, and the stuffing was perfectly seasoned.
Kevin Dellinger
[email protected]I made this for Christmas dinner and it was a huge success. The duck was perfectly cooked and the stuffing was divine.
jr vlog
[email protected]This was my first time cooking duck, and it turned out great! The recipe was easy to follow and the results were delicious.
Ravleen
[email protected]I'm not a big fan of duck, but this recipe changed my mind. The duck was so tender and juicy, and the stuffing was the perfect accompaniment.
Sebenzile Mvila
[email protected]This roast duck with chestnut stuffing was a hit at our dinner party! The duck was cooked to perfection and the stuffing was moist and flavorful. Everyone raved about it.