Duck with Apple Dressing
Submitted by frog
Whole roast duck stuffed with a sweet apple, raisin, and cashew dressing, topped with bacon strips for extra richness. Serve alongside wild rice for a cozy fall dinner.
YIELD
4 - 6 ServingsPREP
40 minCOOK
40 minREADY
1 hrsThere’s something deeply satisfying about a whole roast duck stuffed with a fruity, nutty dressing that perfumes the entire bird from the inside out.
Diced apples, plump raisins, toasted breadcrumbs, and chopped cashews come together with melted butter and a whisper of nutmeg to create a stuffing that’s sweet, crunchy, and fragrant all at once.
Bacon strips draped across the top baste the duck as it roasts, keeping the breast meat moist while the skin crisps underneath.
Pair it with wild rice and your favorite vegetable for a hearty autumn table.
Pro Tips
- Choose tart apples like Granny Smith or Braeburn. They hold their shape during roasting and balance the richness of the duck fat.
- Don’t pack the stuffing too tightly. Leave room for it to expand as the juices from the duck soak in.
- Let the duck rest for 15 minutes after roasting before carving. The juices redistribute and the skin stays crackly.
Ingredients
Directions
Rinse the duck and pat dry inside and out.
Combine the remainder of the ingredients except the bacon, mixing well. Spoon the dressing into all cavities of the duck then place in a baking dish .
Place the bacon strips over the top and bake in a 350℉ (180℃) oven until the duck is tender.
Serve with wild rice and favorite veggie.
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