Crispy Stuffed Duck

Crispy Stuffed Duck is a perfect dish for a dinner party, family dinner and occasion. The stuffing of rice, apple, scallions and sweetcorn absorbs the flavours of the duck superbly. In return, they give the duck a lovely freshness and guarantee a moist duck. Serve as a main dish with roasted vegetables, salad or French fries. Also if serving as a buffet recipe, add fresh grapes, orange slices for an amazing contrast.

Don’t worry about the time shown, that includes marinating for 12 hours in the fridge whilst your asleep. I use mayonnaise in the marinade but it can be substituted for dark soy or hoi sin sauce.

Crispy Stuffed Duck

Everybody loves a crispy duck. How about a crispy duck stuffed with a stuffing full of flavours nd textures.

4.81 from 155 votes

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Course: Main Dish

Cuisine: British, French

Keyword: Apple, Duck, Fruit, Herbs, Rice, Roast, Vegetables

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Marinade: 12 hours hours

Total Time: 14 hours hours

Servings: 6 People

Calories: 684kcal

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Ingredients

 

MetricImperial

• 1 large duck

Stuffing

• 20 oz rice cooked/cooled
• 2 medium carrots peel
• 7 oz sweetcorn drained
• 3 large scallions spring onions/sliced
• 1 large apple
• ¼ bunch parsley chopped

Marinade

• 1 large onion peel/dice
• 6 cloves garlic peel/mince
• 8 oz mayonnaise
• 1 tsp ground black pepper to taste
• 1 tsp salt to taste
• ¼ bunch parsley chopped

Instructions

• In a mixing bowl add the garlic, onion, mayonnaise, salt, pepper and parsley and stir to combine thoroughly.
  1 large onion, 6 cloves garlic, 8 oz mayonnaise, 1 tsp ground black pepper, 1 tsp salt, ¼ bunch parsley
• Using a soft plastic spatula, spread the mixture over the duck and then wrap in clingfilm/plastic wrap. Pop in the fridge for the night to marinade.
  1 large duck
• When about to cook, remove the duck from the fridge and unwrap. I tend to give it another gentle wipe as ideally a dry skin will turn lovely and crispy.
• Preheat the oven to 175C/350F/Gas Mark 4.
• I another mixing bowl, add the cooked rice, diced apples, scallions/spring onions, diced carrots and sweetcorn, parsley and stir to combine. Once mixed fully, stuff the duck making sure you get it all of the way through.
  20 oz rice, 2 medium carrots, 7 oz sweetcorn, 3 large scallions, 1 large apple, ¼ bunch parsley
• Place the duck into a lightly oiled baking tray and place in the preheated oven for 90 minutes or until the skin turns a lovely golden brown. I use the juices from the duck to baste several times during cooking for that extra colour and flavour.
• Remove from the oven and serve immediately.

Nutrition

Calories: 684kcal | Carbohydrates: 95g | Protein: 9g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 653mg | Potassium: 407mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4056IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 2mg