Stuffed Duck (whole) Recipe

Prepare and season duck

Remove duck from refrigerator 30–60 minutes before cooking to take off chill. Pat the duck thoroughly dry inside and out with paper towels. Trim any excess fat from cavity and neck area and prick the skin all over with a small fork or skewer, especially the fatty areas on the breast and legs (careful not to pierce the meat). Rub 1 tablespoon olive oil over the skin. Season the cavity and exterior evenly with 2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper, rubbing into the skin and cavity.

Tuck and truss

When ready to roast, loosely spoon the prepared stuffing into the duck cavity (see Stuffing section for instructions). Do not overpack — leave some room for heat circulation. Fold any excess neck skin over the opening and truss the legs together with kitchen twine to close the cavity and create a compact shape.

Toast bread (if needed)

If bread is not already stale, spread cubes on a baking sheet and toast in a 325°F (160°C) oven 10–12 minutes until lightly dried and golden. Remove and cool.

Cook aromatics

In a large skillet over medium heat, melt 4 tablespoons butter. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in chopped thyme, sage and parsley and cook 30 seconds to release aroma. Remove skillet from heat.

Combine stuffing

Place the bread cubes in a large mixing bowl. Add the sautéed aromatics and fresh herbs, and the dried cranberries or currants. Pour 1 cup warm chicken/duck stock over the mixture and toss to moisten. Add the lightly beaten eggs, 1 teaspoon salt and 1/2 teaspoon black pepper; mix thoroughly until the bread is evenly moistened but not soggy. The stuffing should hold together when squeezed; add up to 2 tablespoons more stock if very dry. Taste and adjust seasoning.

Chill stuffing (optional)

If not stuffing immediately, cover and refrigerate the stuffing up to 24 hours. Bring back to near room temperature before stuffing the duck.

Preheat oven and prepare roasting pan

Preheat oven to 375°F (190°C). Place a rack in a large roasting pan. Scatter the chopped carrots and quartered onion in the pan to act as a rack and to flavor the pan juices. Add 1 cup chicken or duck stock to the bottom of the pan.

Fill the cavity

Spoon the stuffing into the duck cavity, filling until snug but not packed tight. Any remaining stuffing can be baked separately in a buttered dish for 30–35 minutes at 350°F (175°C).

Initial roast

Place the stuffed and trussed duck breast-side up on the roasting rack or on the bed of vegetables. Roast uncovered at 375°F (190°C) for 60 minutes.

Reduce heat and continue roasting

After the first hour, reduce oven temperature to 350°F (175°C). Continue roasting for another 45–75 minutes, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165–170°F (74–77°C) and the skin is deep golden brown. Total roasting time for a 5–6 lb duck is typically 1 hour 45 minutes to 2 hours 15 minutes; adjust for weight. If skin is browning too quickly, tent loosely with foil.

Glaze (optional)

During the last 15 minutes of roasting, combine 2 tablespoons honey, 1 tablespoon soy sauce, and the juice and zest of 1 orange. Brush the glaze over the duck skin once or twice, returning to oven between coats to set a shiny finish.

Rest and carve

Remove the duck from the oven and transfer to a cutting board. Tent loosely with foil and let rest 20–25 minutes to allow juices to redistribute and for the stuffing to set. Remove the kitchen twine and carve: slice legs and thighs, then breasts. Carefully spoon out any loose stuffing to serve alongside.

While duck rests, make a quick pan sauce. Place the roasting pan over two burners on medium heat (or pour pan juices into a saucepan). Skim off excess fat (reserve if desired). Add 1/2 cup stock to deglaze the pan, scraping up browned bits. Simmer 3–5 minutes until slightly reduced. Taste and adjust seasoning with salt, pepper and a teaspoon of orange juice or a splash of wine if desired. Strain sauce into a gravy boat and serve alongside carved duck and stuffing.