{"id":141198,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/stuffed-duckling\/"},"modified":"2025-05-13T09:13:14","modified_gmt":"2025-05-13T14:13:14","slug":"stuffed-duckling","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/stuffed-duckling\/","title":{"rendered":"Stuffed Duck"},"content":{"rendered":"<p>The thought of roasted and stuffed duck always conjures up images of Victorian-era holidays or rural Provincial dinners. Classic and elegant, but also foreign and somewhat exotic. The idea of bringing home a whole duck to roast seemed intimidating, so I&#8217;d often shy away from it, despite having cooked whole chickens and turkeys over the years. However, since roast duck is something I enjoy at restaurants, I decided to put my fears in check and try making this stuffed duck recipe.<\/p>\n<p>Duck is a much darker and richer meat than chicken. It also has a thick layer of fat beneath its skin, which is responsible for giving duck its deep, rich flavor profile. This stuffed duckling recipe takes full advantage of that layer by roasting the duck to perfection. The fat renders to create melt-in-your-mouth tender meat, crispy skin and a wonderfully delicious stuffing. The only frustrating part of my experience was thinking about all the years I missed out on enjoying this gorgeous roasted and stuffed duck.<\/p>\n<h2>Ingredients for Stuffed Duck<\/h2>\n<ul>\n<li><strong>Butter:<\/strong>\u00a0Choose real butter for the creamy flavor and <a href=\"https:\/\/www.tasteofhome.com\/article\/difference-between-butter-and-margarine\/\" data-name=\"www.tasteofhome.com\/article\/difference-between-butter-and-margarine\/\" data-module=\"content engagement\" data-position=\"embedded links\">lower moisture<\/a>.<\/li>\n<li><strong>Garlic:\u00a0<\/strong>Sauteing crushed or minced garlic opens up the flavors and complexity, bringing a spicy aromatic layer to the savory stuffing in this recipe.<\/li>\n<li><strong>Day-old bread:\u00a0<\/strong>Dried, almost-stale bread will become soft when stuffed and baked in the duck while maintaining its structure. Fresh bread would become mush due to the rendered fat and juices from the roasting bird. Slice the day-old bread into 1-inch cubes before adding to the stuffing.<\/li>\n<li><strong>Rice:\u00a0<\/strong>Cooked rice is a stuffing ingredient in this recipe. The rice will absorb some of the roasted duck&#8217;s fat and flavor, resulting in a rich and buttery stuffing.<\/li>\n<li><strong>Herbs:\u00a0<\/strong>A combination of dried basil, rosemary, sage and parsley in the stuffing to provide savory, herbal flavors to both the finished stuffing and the duck meat.<\/li>\n<li><strong>Raisins:\u00a0<\/strong>Using raisins in the stuffing brings a sweetness that balances out the savory and salty flavors of the herbs and duck fat.<\/li>\n<li><strong>Pecans:\u00a0<\/strong>Adding pecans to the stuffing creates a sophisticated, sweet, rich and nutty flavor, and adds a firmer bite to counterbalance the soft bread and rice.<\/li>\n<li><strong>Broth:\u00a0<\/strong>A small amount of <a href=\"https:\/\/www.tasteofhome.com\/article\/stock-vs-broth\/\" data-name=\"www.tasteofhome.com\/article\/stock-vs-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\">broth or stock<\/a> in the dry stuffing gives it some moisture.<\/li>\n<li><strong>Whole Duckling:\u00a0<\/strong>One domestically raised, 4- to 6-pound whole duckling.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the stuffing<\/h3>\n<p>In a large skillet, saute the onion in butter over medium-low heat until the onions are tender and translucent. Add the garlic and cook for one additional minute, stirring to keep the garlic from caramelizing. Remove the pan from the heat and transfer the mixture to a large bowl. Add the bread cubes, rice, dried herbs, salt and pepper to the bowl and stir to combine. Add in the raisins and pecans and ladle the broth into the bowl in small increments, tossing gently until moist.<\/p>\n<h3>Step 2: Stuff the duck<\/h3>\n<p>Preheat the oven to 350\u00baF. Season the duck cavity with salt and pepper. Spoon the stuffing mixture into the duck cavity until it&#8217;s completely filled. Place the stuffed duck on a rack in a shallow baking pan, breast side up. Using a fork, pierce the duck skin thoroughly to allow the rendered fat to coat and crisp the skin.<\/p>\n<h3>Step 3: Roast the stuffed duck<\/h3>\n<p>Place the duck into the hot oven and bake for 1 hour and 45 minutes to 2 hours, or until the skin is crispy and a thermometer reads 165\u00ba for both duck and stuffing. Remove the pan from the oven and drain the fat into a container to use for another application. Cover the duck with foil and let it rest for 20 minutes before removing the stuffing and carving.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2118493\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Stuffed-Duck-TOHD25_9596_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"Stuffed Duck is ready and served in a Plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Stuffed Duckling Variations<\/h2>\n<ul>\n<li><strong>Give it maple bourbon glaze:<\/strong> Place 1\/4 cup of maple syrup, 1\/4 cup of bourbon and a tablespoon of butter into a small saucepan. Heat the mixture over medium-low heat, stirring occasionally, until reduced. Half an hour before the duck is done, coat it thoroughly with half of the maple glaze. With five minutes left, open the oven and brush the remaining glaze over the bird.<\/li>\n<li><strong>Make an apple stuffing:<\/strong> Mixing apples into the rice stuffing mixture adds additional moisture to the duck as it cooks. Plus, it creates another layer of sweet fruitiness to balance the duck meat&#8217;s richness.<\/li>\n<li><strong>Make it <em>\u00e0 l&#8217;orange<\/em>:<\/strong> One of the most popular flavor pairings with roast duck is orange. The famous French dish, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/duck-a-l-orange\/\" data-name=\"www.tasteofhome.com\/recipes\/duck-a-l-orange\/\" data-module=\"content engagement\" data-position=\"embedded links\">duck a l&#8217;orange<\/a> brings a blast of citrus to the slightly gamey and complex meat. You can make a similar domestic version, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roast-duck-with-orange-glaze\/\" data-name=\"www.tasteofhome.com\/recipes\/roast-duck-with-orange-glaze\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/recipes\/roast-duck-with-orange-glaze\/\" data-module=\"content engagement\" data-position=\"embedded links\">roast duck with orange glaze,<\/a> by following this stuffed duckling recipe but adding the <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roast-duck-with-orange-glaze\/\" data-name=\"www.tasteofhome.com\/recipes\/roast-duck-with-orange-glaze\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/recipes\/roast-duck-with-orange-glaze\/\" data-module=\"content engagement\" data-position=\"embedded links\">orange glaze<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Stuffed Duck<\/h2>\n<p>Leftover stuffed duck can be stored in an airtight container and in the refrigerator for up to four days. The duck can be reheated in the microwave or 300\u00ba oven until heated through.<\/p>\n<h3>Can I freeze this duck?<\/h3>\n<p>You can. Wrap the leftover duck in storage wrap then aluminum foil, and place it into a freezer bag. Remove any excess air and freeze the duck for up to three months. When you&#8217;re ready to use it, remove the duck from the freezer and allow it to thaw in the refrigerator overnight.<\/p>\n<h2>Roasted Stuffed Duck Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2118494\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Stuffed-Duck-TOHD25_9596_ChristineMa_3.jpg?fit=700%2C1024\" alt=\"Stuffed Duck is ready and served in a Plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Can stuffed duck be made gluten-free?<\/h3>\n<p>It certainly can. To remove the gluten from the recipe, you can simply omit the day-old bread cubes from the stuffing or use a gluten-free alternative. Follow the recipe for a fantastic dinner that can be served to anyone with gluten sensitivity.<\/p>\n<h3>What if there are pieces of feathers on my duck?<\/h3>\n<p>When you buy a fresh, whole duck from the market, they have been cleaned and defeathered. However, you may encounter a few small remaining pieces of the feathers when you brush your hand over the skin. If this is the case, take tweezers or needle-nose pliers and pull out the small pieces of leftover feathers.<\/p>\n<h3>Can I use the convection feature on my oven for this recipe?<\/h3>\n<p>Absolutely. In fact, using the convection option, or convection roast option, if your oven has that feature, will allow the duck to cook thoroughly, evenly and more quickly while creating even crispier skin. If your oven doesn&#8217;t automatically convert the recipe&#8217;s cooking time, consult your owner&#8217;s manual or look up the manufacturer online.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I enjoy experimenting in the kitchen. I started with a basic bread stuffing, then began adding different things from my cupboard. This is the recipe I came up with. The stuffing disappears long before the bird is gone!<\/p>\n","protected":false},"author":7061,"featured_media":2117735,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304292,304408,304368,303887,306848,304268,307307,324623,304238,304150,303883,304468,307424],"categories-v2":[308305,308813,308745,308478,309603,259483,310342,309177,339175,309434,308476,308875,310459],"coauthors":[343539],"recommended_recipes":[{"post_title":"Stuffed Ham","post_link":"\/recipes\/stuffed-ham\/","post_image":"\/wp-content\/uploads\/2025\/05\/Stuffed-Ham_EXPS_TOHVP25_279718_MF_05_01_1.jpg"},{"post_title":"Stuffing-Stuffed Pork Chops","post_link":"\/recipes\/stuffing-stuffed-pork-chops\/","post_image":"\/wp-content\/uploads\/2025\/01\/Stuffing-Stuffed-Pork-Chops_EXPS_TOHD24_136098_KristinaVanni_9.jpg"},{"post_title":"Stuffed Pork Loin","post_link":"\/recipes\/tender-stuffed-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2025\/01\/Stuffed-Pork-Loin_EXPS_TOHD24_27101_SuzanNajjar_6.jpg"},{"post_title":"Stuffed Salmon","post_link":"\/recipes\/seafood-stuffed-salmon-fillets\/","post_image":"\/wp-content\/uploads\/2024\/09\/Seafood-Stuffed-Salmon-Fillets_EXPS_FT23_138920_JR_0914_1.jpg"},{"post_title":"Stuffed Whole Cabbage","post_link":"\/recipes\/stuffed-whole-cabbage\/","post_image":"\/wp-content\/uploads\/2018\/01\/Stuffed-Whole-Cabbage_EXPS_CWFM20_2035_B09_18_4b.jpg"},{"post_title":"Stuffed Shells","post_link":"\/recipes\/four-cheese-stuffed-shells\/","post_image":"\/wp-content\/uploads\/2024\/09\/Stuffed-Shells_EXPS_TOHVP24_32209_MF_08_15_1.jpg"},{"post_title":"Stuffing Stuffed Chicken Breasts","post_link":"\/recipes\/stuffing-stuffed-chicken-breasts\/","post_image":"\/wp-content\/uploads\/2024\/10\/Stuffing-Stuffed-Chicken-Breasts_EXPS_TOH24_28038_RuthieDarling_16.jpg"},{"post_title":"French Meat Stuffing","post_link":"\/recipes\/french-meat-stuffing\/","post_image":"\/wp-content\/uploads\/2024\/11\/French-Meat-Stuffing_EXPS_FT24_277466_EC_1024_5.jpg"},{"post_title":"Stuffed Cornish Game Hens","post_link":"\/recipes\/stuffed-cornish-game-hens\/","post_image":"\/wp-content\/uploads\/2025\/02\/Stuffed-Cornish-Game-Hens_EXPS_TOHD25_11340_ChristineMa_6.jpg"},{"post_title":"Stuffed Walleye","post_link":"\/recipes\/stuffed-walleye\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18637_C10245D51A.jpg"},{"post_title":"Stuffed Haddock","post_link":"\/recipes\/stuffed-haddock\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9889_HCS1131435C146.jpg"},{"post_title":"Classic Stuffed Turkey","post_link":"\/recipes\/classic-stuffed-turkey\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-Stuffed-Turkey_EXPS_FT23_9447_ST_1011_2.jpg"},{"post_title":"Stuffed Meat Loaf","post_link":"\/recipes\/stuffed-meat-loaf\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Chicken Breast with Stuffing","post_link":"\/recipes\/chicken-breast-with-stuffing\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27525_CFT854088D61A.jpg"},{"post_title":"Stuffed Shrimp","post_link":"\/recipes\/stuffed-shrimp\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27756_SD990853D40A.jpg"},{"post_title":"Stuffed Bell Peppers","post_link":"\/recipes\/stuffed-bell-peppers\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Duck with Orange Hazelnut Stuffing","post_link":"\/recipes\/duck-with-orange-hazelnut-stuffing\/","post_image":"\/wp-content\/uploads\/2018\/01\/Duck-with-Orange-Hazelnut-Stuffing_EXPS_TOHCA20_9947_E08_09_1b.jpg"},{"post_title":"Stuffed Cornish Hens","post_link":"\/recipes\/stuffed-cornish-hens\/","post_image":"\/wp-content\/uploads\/2017\/09\/Stuffed-Cornish-Hens_exps1293_THAT2453289A12_14_4b_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Stuffed-Duck_EXPS_TOHD25_9596_ChristineMa_3.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/stuffed-duckling\/","name":"Stuffed 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pounds)"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the stuffing","text":"In a large skillet, saute the onion in butter over medium-low heat until the onions are tender and translucent. Add the garlic and cook for one additional minute, stirring to keep the garlic from caramelizing. Remove the pan from the heat and transfer the mixture to a large bowl. Add the bread cubes, rice, dried herbs, salt and pepper to the bowl and stir to combine. Add in the raisins and pecans and ladle the broth into the bowl in small increments, tossing gently until moist."},{"@type":"HowToStep","name":"Stuff the duck","text":"Preheat the oven to 350\u00baF. Season the duck cavity with salt and pepper. Spoon the stuffing mixture into the duck cavity until it's completely filled. Place the stuffed duck on a rack in a shallow baking pan, breast side up. Using a fork, pierce the duck skin thoroughly to allow the rendered fat to coat and crisp the skin."},{"@type":"HowToStep","name":"Roast the stuffed duck","text":"Place the duck into the hot oven and bake for 1 hour and 45 minutes to 2 hours, or until the skin is crispy and a thermometer reads 165\u00ba for both duck and stuffing. Remove the pan from the oven and drain the fat into a container to use for another application. Cover the duck with foil and let it rest for 20 minutes before removing the stuffing and carving.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Stuffed-Duck-TOHD25_9596_ChristineMa_2.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Jim Hoffman"}],"nutrition":{"@type":"NutritionInformation","calories":" 606 calories","fatContent":"44g fat (14g saturated fat)","cholesterolContent":"108mg cholesterol","sodiumContent":"589mg sodium","carbohydrateContent":"26g carbohydrate (10g sugars","fiberContent":"2g fiber)","proteinContent":"26g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jickers01"},"reviewBody":"This is the 2nd year in a row I made this recipe for Christmas dinner.  It has to be the best stuffing I have ever tasted.  It goes really well with the duck.  My husband begged for this to be made again this year. I only changed the pecans to pine nuts (because that's what I had on hand) and used golden raisins.  I highly recommend this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"9596","romance_copy_dek":"Moist, tender and bursting with flavor, this stuffed duck recipe with rich, juicy meat and sweet and savory stuffing may have you rethinking your entire holiday menu.","enhanced_recipe_title":"Stuffed Duck","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup chopped onion","IngredientText":"1\/2 cup chopped onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon butter","IngredientText":"1 tablespoon butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 garlic clove, minced","IngredientText":"1 garlic clove, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups cubed day-old bread","IngredientText":"2 cups cubed day-old bread"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup cooked rice","IngredientText":"1 cup cooked rice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon dried basil","IngredientText":"1 teaspoon dried basil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon dried rosemary, crushed","IngredientText":"1 teaspoon dried rosemary, crushed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon rubbed sage","IngredientText":"1 teaspoon rubbed sage"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon dried parsley flakes","IngredientText":"1 teaspoon dried parsley flakes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt, divided","IngredientText":"1 teaspoon salt, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon pepper","IngredientText":"1\/8 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup raisins","IngredientText":"1\/2 cup raisins"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup chopped pecans","IngredientText":"1\/2 cup chopped pecans"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 to 1\/3 cup chicken broth","IngredientText":"1\/4 to 1\/3 cup chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 domestic duckling (4 to 5 pounds)","IngredientText":"1 domestic duckling (4 to 5 pounds)"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Stuffed-Duck_EXPS_TOHD25_9596_ChristineMa_3.jpg","RecipeId":9596,"AttachmentSourceId":null,"AttachmentSource":"Christine Ma for Taste Recipes","PhotoCredit":"Stuffed Duck Recipe photo by Christine Ma for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Stuffed-Duck_EXPS_TOHD25_9596_ChristineMa_3.jpg","ContributorId":null,"Firstname":"Joanne","Lastname":"Callahan","City":"Far Hills","StateDescription":"New Jersey","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. 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