About this recipe:Roast duck is stuffed with an apple and cornbread stuffing, before being roasted to perfection. This duck is exceptionally delicious. Serve as an alternative to the traditional Sunday lunch.
1 (1.8kg) whole duck
salt and pepper to taste
1 teaspoon chicken seasoning
1/2 tablespoon butter
3 tablespoons chopped onion
5 sticks celery, chopped
2 large apples, peeled, cored and chopped
300g cornbread crumbs
1 tablespoon olive oil
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Rinse duck and pat dry; rub with salt, pepper and chicken seasoning.
Melt butter in a small frying pan 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 stuffing (if necessary, add a little water to moisten).
Preheat oven to 180 C / Gas 4.
Fill the duck's cavity with stuffing and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting tin, 23x33cm or similar sized baking dish.
Bake in preheated oven for 60 to 80 minutes or until internal temperature reaches 80 degrees C.
If you have no cornbread at hand, use plain breadcrumbs