Stuffed roast duck

For the festive Christmas season you get from us just the right recipe for your perfect holiday roast. With delicious stuffing and the matching gravy.

Ingredients for 5-6 people:

1 ready-to-cook duck (approx. 2.8 kg)
herb salt
Orange pepper
ground allspice
3 tablespoons apple juice
3 onions
3 apples
2 carrots
¼ tuber of celery
1 leek
250g precooked chestnuts
100g cranberries
2 tsp dried rosemary
2 tsp dried thyme
2 tsp dried marjoram
1 tbsp sugar
1 tbsp tomato paste
¼ l dry red wine
Wooden chopsticks


Rinse duck and pat dry. Season 1 tbsp apple juice with herb salt, orange pepper, allspice and rub it on the duck inside and out. Preheat oven to 200°.

2 Peel and dice the onions. Wash 3 apples and cut into wedges, remove the core. Stuff the apple slices with onions, chestnuts, 75 g cranberries and rosemary into the duck. Tie the duck with wooden sticks. Tie legs together and tuck wings under back.

Turn down oven to 120° (convection, top/bottom heat 140°). Place on the breast in a deep baking tray and add 750 ml hot water. Cook in oven (middle rack) for 1 hr 10 min. Turn and continue cooking for 1 hr 50 min until meat is tender when pierced.

After 2 hours, wash, peel and finely dice 1 onion, 2 carrots, ¼ tuber of celery and 1 leek. Melt sugar in a saucepan. Add tomato paste and fry briefly. Pour in wine and bring to a boil

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