Best 3 Roast Duck With Chestnut Stuffing Recipes

Indulge in an exquisite culinary journey with our delectable Roast Duck with Chestnut Stuffing recipe, a harmonious blend of flavors that will tantalize your taste buds. This classic dish features a tender and succulent duck, roasted to perfection with a crispy skin, complemented by an aromatic and flavorful chestnut stuffing.

Accompanying this main course are three enticing recipes that elevate the dining experience. Prepare a rich and flavorful Duck Jus to accompany the roasted duck, adding an extra layer of savory depth to each bite. For a delightful side dish, craft a creamy and indulgent Chestnut Purée, offering a velvety texture and nutty sweetness that pairs perfectly with the duck. And to complete the meal, create a refreshing and vibrant Cranberry Sauce, bursting with tart and tangy flavors that balance the richness of the duck.

Embark on a culinary adventure with our Roast Duck with Chestnut Stuffing recipe, where each element comes together to create a symphony of flavors that will leave you craving more.

Here are our top 3 tried and tested recipes!

ROAST DUCK STUFFED WITH APPLES

Roast Duck Stuffed with Apples image

Make my Roast Duck Recipe stuffed with apples and roasted until the skin is a crispy golden brown for a perfect family meal you will love to serve.

Provided by Dina

Categories Main Course

Time 1h55m

Number Of Ingredients 9

Ingredients

1 1/2 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp paprika
6 lb. duck
5 small granny smith apples
1/4 cup honey
1/4 cup fresh orange juice (strained)
2 tbsp lemon juice (strained)

Steps:

In a small bowl, combine salt, pepper, garlic powder, and paprika.
Remove the insides of the duck, then wash and pat it dry. Rub the entire duck with the spice and salt mixture.
Core the Granny Smith apples and cut them into halves.
Stuff the duck as much as possible with the apples. Then tie the drumsticks with kitchen twine.
Place the duck (upside down) into a roasting pan.
Whisk together the honey, orange juice, and lemon juice. This will be the glaze.
Roast at 350 degrees Fahrenheit for 50 minutes.
Flip the duck on its front side and roast for another 50 minutes.
Remove the duck form the oven and brush a generous amount of the glaze on top. Let it sit for about 20 minutes before serving.

Nutrition Facts : Carbohydrate 21 g, Protein 32 g, Fat 107 g, SaturatedFat 36 g, Cholesterol 207 mg, Sodium 522 mg, Fiber 2 g, Sugar 17 g, Calories 1177 kcal, ServingSize 1 serving

DUCK WITH ORANGE HAZELNUT STUFFING

Duck with Orange Hazelnut Stuffing image

For more than half a century, this elegant entree has graced my family's holiday table. The zesty stuffing with its nice nutty crunch complements the slices of moist duck, while the hint of orange in the gravy sets it apart.

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 26

Ingredients

2 domestic ducklings (4 to 5 pounds each)
2 teaspoons salt
1 teaspoon grated orange zest
1/2 teaspoon seasoned salt
STUFFING:
4 cups coarse soft bread crumbs
2 cups chopped peeled tart apples
2 cups chopped toasted hazelnuts
1 cup chopped celery
1/2 cup chopped onion
1/2 cup orange juice
2 large eggs, beaten
1/4 cup butter, melted
2 to 3 tablespoons lemon juice
2 teaspoons grated orange zest
1-1/2 teaspoons grated lemon zest
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
GRAVY:
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups chicken broth
1/3 cup orange marmalade

Steps:

Preheat oven to 350°. Sprinkle the inside of ducks with salt; prick skin lightly several times, being careful not to cut into the meat. Rub skin grated orange zest and sprinkle with seasoned salt; set aside. Combine the first 15 stuffing ingredients; spoon into ducks. If desired, secure legs with baker's twine., Place with breast side up on a rack in a large shallow roasting pan; pour enough water below rack to thinly cover bottom of pan. Bake, uncovered, until a thermometer reads 180° in the thickest part of the thigh and 165° for stuffing, 2 to 2-1/2 hours, rotating pan halfway through and tenting with foil if needed to prevent overbrowning. , For gravy, combine 3 tablespoons pan drippings, flour, salt and pepper in a saucepan; stir until smooth. Heat until bubbly, stirring constantly. Gradually add broth. Bring to a boil; cook for 1-2 minutes, stirring constantly. Add marmalade; stir until smooth.

Nutrition Facts : Calories 973 calories, Fat 73g fat (20g saturated fat), Cholesterol 207mg cholesterol, Sodium 1452mg sodium, Carbohydrate 34g carbohydrate (16g sugars, Fiber 5g fiber), Protein 45g protein.

CHESTNUT STUFFING

Chestnut Stuffing image

I have had this stuffing every Thanksgiving my entire life (26 years, that's a lot of stuffing!), it is truly a family tradition. Trust me, this is the best stuffing you'll ever taste! Thanks goes out to my Nana, the best cook in the Midwest!

Provided by KBROWN26

Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes

Time 1h45m

Yield 16

Number Of Ingredients 9

Ingredients

2 cups chestnuts
1 ½ cups margarine
½ cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons poultry seasoning
2 (1 pound) loaves day-old bread, cubed
3 eggs
¼ cup milk

Steps:

With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.
Preheat oven to 350 degrees F (175 degrees C).
Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 37.5 g, Cholesterol 35.2 mg, Fat 19.9 g, Fiber 1.4 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 744.2 mg, Sugar 4.9 g

Tips:

Choose the right duck: Opt for a high-quality, free-range duck with a plump breast and smooth skin.
Prepare the duck properly: Remove any excess fat and giblets from the duck's cavity. Prick the skin with a fork to help the fat render during cooking.
Stuff the duck generously: Use a flavorful stuffing made with chestnuts, herbs, and spices. Pack the stuffing loosely into the duck's cavity to allow for expansion during cooking.
Roast the duck at a high temperature initially: This will help to crisp the skin and seal in the juices. Then, reduce the heat and continue roasting until the duck is cooked through.
Let the duck rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Roast duck with chestnut stuffing is a classic dish that is perfect for a special occasion meal. With its crispy skin, tender meat, and flavorful stuffing, this dish is sure to impress your guests. Follow the tips above to ensure that your roast duck turns out perfectly every time.