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.
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.
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.