Indulge in a culinary masterpiece with our roasted duck recipe, where succulent duck is complemented by a delightful sage and onion stuffing and homemade applesauce. This classic dish is elevated with step-by-step instructions, ensuring a perfectly roasted duck with crispy skin and tender meat. Learn how to prepare the stuffing with aromatic herbs and sautéed vegetables, enhancing the duck's natural flavor. Discover the art of making smooth and tangy applesauce, the perfect accompaniment to balance the richness of the duck. With detailed tips and tricks, this recipe promises an unforgettable dining experience, whether you're a seasoned chef or a home cook looking to impress.
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ROAST DUCK STUFFED WITH APPLES
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
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
ROAST DUCK WITH APPLE DRESSING
When you're in the mood for something rich and flavorful, try this wild duck rubbed with light seasoning and stuffed with apples, celery and onion.
Provided by Debbie
Categories Meat and Poultry Recipes Game Meats Duck
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
- Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
- Preheat oven to 350 degrees F (175 degrees C).
- Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
- Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)
Nutrition Facts : Calories 477.3 calories, Carbohydrate 38.6 g, Cholesterol 123.1 mg, Fat 22.3 g, Fiber 5.1 g, Protein 30.3 g, SaturatedFat 7.6 g, Sodium 1068.9 mg, Sugar 14.3 g
SLOW ROASTED DUCK
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- Season the ducks generously, putting some salt in the cavity as well. Make sure you save the fat and the giblets for the gravy.
- Coarsely grate half the ginger and rhubarb. Mix this in a bowl with half the sage and all the garlic and onion, and stuff the mixture inside the cavity of the ducks, ensuring there is an air cavity.
- Place the ducks on a tray on top of the chopped up giblets and roast in the oven for one hour. Turn the temperature down to 300 degrees F (150 degrees C) and cook for another 1 1/2 hours until crisp and tender. The ducks are ready when the skin is crisp and the leg bones can be easily removed.
- During this time you will need to drain the fat maybe 3 times into a bowl, this will separate into a clear fat which you can keep for roasting.
- Once cooked allow the ducks to rest on a warmed plate while you make the sauce. Drain off any remaining fat from the roasting tray.
- Pull out all the stuffing and any juices from the inside of the duck and put in the roasting tray and warm this on a low heat.
- Add the Marsala and loosen all the sticky goodness from the bottom of the tray, and reduce. Add the stock and reduce to a good taste and consistency.
- Pass the sauce trough a coarse sieve.
- Remove the breasts from the ducks with a knife and, using your hands, remove the thighs. Arrange the breasts and thighs on a large serving plate.
- Finely slice the remaining ginger and fry off in a little hot oil (or you can use the duck fat) in a non-stick pan. As the ginger begins to color, add the rest of the rhubarb, finely sliced, and the rest of the sage. Fry until crisp. Sprinkle this over the duck and drizzle with the sauce.
GRILLED CRISPY DUCK STUFFED WITH APPLES AND ONIONS
Steps:
- Cut apples and onions into quarters. Remove seeds from apples and set aside. Rinse duck with cold water and pat dry. Discard giblets and organ meats. Trim all loose fat from the inner cavity. Stuff cavity with apples and onions. Sprinkle duck liberally with salt and pierce skin in several places with a fork.
- Place the duck, breast side up, in a roast holder (which is placed in a drip pan for gas grill) in the center of the cooking grate. Cook 1 1/2 to 2 hours, piercing the underside of the duck every 30 minutes to remove excess fat. When the duck juices run clear, and the internal temperature is 170 to 180 degrees F, remove from grill and let rest for 15 minutes. Remove apples and onions from duck cavity and place on cooking grate to crisp. Serve duck with the grilled apples and onions while still warm.
STUFFED DUCKLING
I enjoy experimenting in the kitchen. I started with a basic bread stuffing, then began adding different things from my cupboard. This is the recipe I came up with. The stuffing disappears long before the bird is gone!
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently., Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork., Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.
Nutrition Facts : Calories 606 calories, Fat 44g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.
ROASTED DUCK WITH APPLE-RAISIN DRESSING
As a boy growing up on the farm, my husband had "duck every Sunday". I tried to maintain that tradition after we married-more than 50 years ago now! Edgar is a retired dairy farmer. We are the parents of four grown children.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Sprinkle the inside of ducklings with salt; prick skin well all over and set aside. In a large skillet, cook sausage with onion and celery until sausage is no longer ink and vegetables are tender. Add apple and simmer for 3 minutes, stirring occasionally; drain. Meanwhile, simmer raisins in water for 8 minutes; do not drain. In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley; mix well. Add the bread cubes, eggs and broth; mix lightly. Divide and spoon into ducklings. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 375° for 1-3/4 to 1-1/4 hours or until the thermometer reads 185°. Drain fat from pan as it accumulates. Remove all dressing.
Nutrition Facts : Calories 1169 calories, Fat 74g fat (25g saturated fat), Cholesterol 344mg cholesterol, Sodium 1901mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 53g protein.
SPICED SLOW-ROAST DUCK & APPLE SAUCE
Follow Gordon's steps for a sensational roast duck dinner, perfect for entertaining
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 3h10m
Number Of Ingredients 13
Steps:
- Heat oven to 140C/120C fan/gas 1. Remove any giblets and pull the excess fat from the duck's cavity. Use a roasting fork or skewer to prick the skin of the duck all over - do this lightly as you don't want to pierce the meat.
- Season generously inside, rub the skin with a little oil and season with salt and pepper. Stuff the cavity with the lemon halves, cinnamon, star anise and garlic. Sit the duck in a roomy roasting tin (you will be adding potatoes to the tin later). Roast the duck for 2 hrs, pricking again every now and then. Meanwhile, boil the potatoes for 10 mins until just cooked.
- Remove the duck from the oven and increase the heat to 220C/200C fan/gas 7. Place the duck on a board and pour off half the fat from the tin. Toss the potatoes in the tin so they are completely coated in the juices, then push them to the side of the tin. Sit the duck back in and give it a final 20-30 mins in the oven to crisp up.
- Meanwhile, make the apple sauce. Peel and finely slice the apples, discarding the core. Melt the butter in a pan until sizzling, add the apples and spices, then stir to coat.
- Pour in 100ml apple juice, cover and simmer for 10 mins, stirring occasionally. Add a splash more juice if the apples are becoming a bit dry. Cook until the apples have collapsed into a fluffy sauce.
- Remove the duck from the oven to a board to rest, then place the potatoes back into the oven for 20 mins to crisp up. When the duck has rested and the potatoes are brown, you are ready to carve and plate up.
Nutrition Facts : Calories 1159 calories, Fat 75 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 36 grams sugar, Fiber 8 grams fiber, Protein 50 grams protein, Sodium 2.08 milligram of sodium
SUCCULENT STUFFED ROAST DUCK WITH BALSAMIC CHERRY SAUCE
This Duck roasts up nice and crisp and golden brown. The Brown rice stuffing and cherry sauce compliment the duck perfectly.
Provided by Steve P.
Categories Whole Duck
Time 4h
Yield 1 Duck, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF.
- To prepare the stuffing: Sauté onion in butter until onion is transparent.
- Remove from heat.
- In a large bowl Add salt, and combine with rice, chopped sage and pecans.
- Taste and adjust seasoning to your taste.
- You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
- Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.
- Rinse and dry the duck.
- Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
- Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.
- Ducks contain lots of natural fat so require no basting.
- Roast at 375ºF for about 22 minutes a pound.
- A 6 pound duck should be done in about 2 1/4 hours.
- When duck is done let it set for about 20 minutes to let the juices settle before carving.
- While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.
- Heat over medium flame until the mixture is reduced by half.
- Transfer to a serving touraine with a ladle.
- Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.
Nutrition Facts : Calories 3566.3, Fat 302, SaturatedFat 102.7, Cholesterol 563.4, Sodium 1029.4, Carbohydrate 101.1, Fiber 8.9, Sugar 39, Protein 87.3
Tips:
- Choose a high-quality duck: Look for a duck that is plump and has a smooth, unblemished skin.
- Prepare the duck properly: Remove the giblets and excess fat from the duck. Prick the skin of the duck all over with a fork to help the fat render out.
- Use a flavorful stuffing: The stuffing is a great way to add flavor to the duck. Use a stuffing that is made with aromatic herbs, such as sage and thyme, and savory ingredients, such as sausage or bacon.
- Roast the duck at a high temperature: This will help to crisp the skin and render out the fat.
- Let the duck rest before carving: This will help the juices to redistribute throughout the meat.
- Serve the duck with a flavorful sauce: A simple pan sauce made with the drippings from the duck is a great option.
Conclusion:
Roasted duck is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can ensure that your roasted duck turns out perfectly every time.
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