Roast Duck With Chestnut Stuffing Recipe

Name: Roast Duck With Chestnut Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; 1 onion, peeled and cut into chunks; 1 parsley root, peeled and cut into chunks; 1 carrot, roughly chopped; 1 sprig fresh rosemary; 2 bay leaves; 1 teaspoon whole white peppercorns; 2 cups dry white wine; 1 whole duck; Stuffing:; 2 cups finely chopped roasted chestnuts; 1 apple, peeled and finely chopped; 2 slices bread, diced; 1 egg; 1 teaspoon dried tarragon, or to taste; salt and freshly ground pepper to taste; wooden skewers; 2 tablespoons rapeseed oil, or more if needed

Servings: persons

Marinade:
1 onion, peeled and cut into chunks
1 parsley root, peeled and cut into chunks
1 carrot, roughly chopped
1 sprig fresh rosemary
2 bay leaves
1 teaspoon whole white peppercorns
2 cups dry white wine
1 whole duck
Stuffing:
2 cups finely chopped roasted chestnuts
1 apple, peeled and finely chopped
2 slices bread, diced
1 egg
1 teaspoon dried tarragon, or to taste
salt and freshly ground pepper to taste
wooden skewers
2 tablespoons rapeseed oil, or more if needed

1
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.
2
Preheat oven to 425 degrees F (220 degrees C).
3
Combine chestnuts, apple, bread, and egg in a bowl; season with tarragon, salt, and pepper.
4
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.
5
Roast duck in the preheated oven, turning occasionally, until golden brown on all sides, about 20 minutes.
6
Heat marinade in a saucepan over medium heat until warmed through, about 5 minutes.
7
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).
8
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.
9
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.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Marinade:, 1 onion, peeled and cut into chunks, 1 parsley root, peeled and cut into chunks, 1 carrot, roughly chopped, and more.

Yes, Roast Duck With Chestnut Stuffing falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Duck With Chestnut Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions