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Roast Stuffed Duck

Learn how to make roast stuffed duck, a festive dish to share, with sausage, juicy duck meat and a lovely homemade aroma.
Recipe Roast Stuffed Duck
  • Difficulty Medium
  • Preparation 30 minutes
  • Cooking 2 hours and30 minutes
  • Servings for 4 people

Roast stuffed duck is a true masterpiece to bring to the table, an idea for an elegant, unforgettable dinner that gives any occasion a touch of refinement. This stuffed roast duck, filled with chestnuts, sausage and nuts, turns any family meal or celebration into a memorable time together. The secret to a tender, juicy stuffed duck lies in slow-roasting the duck in the oven, which lets the meat keep all its aromas and stay tender in every bite, with just the right balance between rustic and refined flavors.

If you’ve ever wondered how to roast duck in the oven without it drying out, this is the roast stuffed duck recipe for you: the rich stuffing, made with chestnuts and nuts, pairs perfectly with the succulent meat, while the herbs release a wonderful aroma during cooking that fills the whole house.

For a show-stopping main course, serve the duck stuffed with chestnuts with a side of crispy potatoes or creamy polenta. Thanks to its slightly gamey notes, this duck stuffed with nuts goes well with many other traditional dishes: if you love this kind of meat, don’t miss the iconic Duck with Orange Sauce or the refined Duck Breast with Balsamic Vinegar. If you’re looking for new ideas for the holiday meal, we also recommend the lavish Stuffed Kid Goat, the traditional Falsomagro (Sicilian Stuffed Beef Roll) or the tasty Turkey Meatloaf.

Find out how to serve a roast duck for the holidays: your kitchen will fill with wonderful aromas and you’ll win your guests over with an impressive dish, ready to become the star of your special occasions.

Ingredients for 4 people

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Method

  1. To make the Roast Stuffed Duck, take the duck and, if the butcher hasn’t already done it, make a cut in the back between the legs. Season the inside of the cut with salt and pepper.
  2. To make the stuffing, cut the bread rolls into cubes, then toast them in a skillet, turning them often so they don’t burn. Cook the chicken in a skillet, put it through a meat grinder together with the sausage, and put everything in a medium bowl. Finely chop the garlic, onion, parsley and chives with a mezzaluna. Add the chopped mixture to the bowl with the meat, together with the lemon zest, egg, salt and pepper. Stir until evenly combined, then add the bread cubes too. Stir again, breaking the bread up slightly with a fork. Use the mixture to stuff the duck, and when you’ve finished, sew it closed with kitchen twine.
    Roast Stuffed Duck, step 2: stuffing the duck
  3. Butter the inside of a baking dish. Place the duck in it breast side down, then season with salt and pepper and drizzle with the oil. Put the duck in an oven preheated to 160 °C (325 °F) and cook it on both sides until golden. Then add the white wine and cook until it has evaporated, then add a ladleful of water.
    Roast Stuffed Duck, step 3: duck browning in a buttered baking dish
  4. While the duck cooks, finely chop the carrots, onions, shallot and leek, then add them to the baking dish with the duck. Cook for another 2 hours, basting the meat from time to time with its cooking juices.
    Roast Stuffed Duck, step 4: duck roasting with chopped vegetables
  5. When the Roast Stuffed Duck is ready, serve it with its cooking juices. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can also add the duck livers to the stuffing of the Roast Stuffed Duck.

Tips

If the Roast Stuffed Duck gets too dry while cooking, you can simply add a ladleful of water.

To be sure the Roast Stuffed Duck is perfectly cooked, just check its temperature with a food thermometer. The meat is ready when it reaches 85-90 °C (185-195 °F).

Storage

You can keep Roast Stuffed Duck for one day in an airtight container in the fridge.

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