Roast Duck with Apple and Ham Stuffing

    2 hours 20 min

    Roast duck is the ideal feast for me. We traditionally have roast duck at Christmas, but you can make it for other special occasions. We usually eat it with red cabbage and potatoes.

    4 people made this

    Serves: 3 

    • 1 (1.5 kg) whole duck
    • salt and freshly ground black pepper to taste
    • 30g butter
    • 3 tart apples (Granny Smith works well), peeled, cored and cut into eighths
    • 100g onions, cut into wedges
    • 1 bunch thyme, with leaves plucked off 2 sprigs
    • 50g ground almonds
    • 100g cooked ham, cut into small cubes
    • 50g raw ham, cut into small cubes
    • 500ml chicken stock, divided
    • 2 bay leaves
    • 2 cloves
    • 150ml soured cream

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Rinse duck under cold water, pat dry and rub inside and out with salt and pepper.
    2. Heat butter in a frying pan and lightly braise the apples, onions, and thyme leaves in it. Add the almonds and cook briefly, and then add the ham cubes. Season with pepper and some salt (depending on how salty the ham is).
    3. Preheat the onen to 180 C / Gas 4.
    4. Fill the duck with the stuffing and close cavity with skewers. Place the remaining thyme sprigs on top of the duck and tie it down with kitchen string. Place the duck in a casserole dish and pour 250ml of stock over it. Add the bay leaves and cloves and place the casserole dish in the preheated oven. Cook for approximately 1 1/2 - 2 hours, basting every 15 minutes with the stock so that it browns evenly.
    5. When the duck is cooked through, remove from the oven and keep warm. Skim fat off the juices and pour through a sieve into a pan. Mix the juices with soured cream and season with salt and pepper and place over medium heat till heated through.

    Recently viewed

    Reviews & ratings
    Average global rating: