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  • Arlene

How To Roast A Whole Duck with Stuffing

Yield: 6 Servings



Unsalted Butter - ¼ cup

Bacon – 1 cup (roughly chopped)

Red Onions – ½ cup (diced)

Garlic – 2 tbsp (finely chopped)

Celery Stems – ¼ cup (finely chopped)

Salt - to taste

Black Pepper - ½ tsp

Bread – 3 cups (cut into ½ inch cubes)

Gala Apples – ½ cup (chopped)

Granny Smith Apples – ½ cup (chopped)

Pimento Stuffed Olives- ¼ cup (sliced)

Whole Duck – 5 lbs.

Dry Rub:

Salt – 1 tbsp

Black Pepper – ½ tbsp

Garlic Powder – 3 tbsp

Onion Powder – 3 tbsp

Nutmeg Powder – ½ tbsp

Cinnamon Powder – ½ tbsp


Unsalted Butter – ¼ cup (room temperature)

Brown Sugar – ¼ cup

Garlic - ¼ cup (finely minced)

Mustard - 2 tbsp

Parsley – ¼ cup (finely chopped)

Fine Thyme – 4 sprigs

Grapefruit Juice - ½ cup



 Preheat oven to 350 F.

 In a medium sauté pan over medium heat, cook bacon until it turns light brown in color and gets crispy edges.

 Add onions and garlic and allow to sauté for about 2-3 mins.

 Stir in celery stems and allow to cook for 2 mins.

 Mix in butter, salt and black pepper.

 Stir bread cubes; 1 cup at a time.

 Once all the bread has been added, allow to cook for another 3 mins.

 Remove from heat.

 Mix in apples and olives.

 Pour onto a greased baking dish, place in oven and allow to bake for 20 minutes.

 Once cooked, set aside.


 Wash duck in water with lime.

 Drain off excess water and pat dry with paper towels.

 Place on a greased baking dish breast side up.

 Using a sharp knife, score the skin as illustrated in the video.

 Set aside.

 In a bowl, mix salt, black pepper, garlic powder, onion powder, nutmeg powder and cinnamon.

 Massage salt mixture onto the duck ensuring to get it into the inner cavity as well.

 Fill the cavity with the stuffing ensuring to pack all the stuffing in the duck (this will help the duck keep its shape throughout the baking process).

 Once filled, tie the duck legs together with butcher twine or foil as illustrated in the video.

 Cover with foil, place in oven and allow to bake for 1 hour.

 Place a small saucepan over medium heat.

 Add butter and brown sugar and stir until the sugar is completely dissolved.

 Add garlic, parsley, fine thyme & grapefruit juice.

 Reduce heat to low and allow to cook for 5 minutes or until the thyme leaves have fallen off the stems.

 When the hour has elapsed, uncover the duck and baste with the butter mixture.

 Place back into the oven uncovered and allow to cook for another hour, basting the duck every 20 minutes.

 After the hour has elapsed, remove from oven and allow to cool for 20 to 30 minutes.


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