Roast Duck with Apricot Stuffing

roast duck with apricot stuff

Roast duck with apricot stuffing

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An excellent weekend lunch dish, this duck is roasted with honey to make the skin sweet and crisp. The stuffing of apricots, rice and nuts helps to make the dish into a substantial meal for four persons. Serve with roast potatoes, a seasonal green vegetable and creamed carrots. Use the duck giblets for stock to make gravy in the roasting tin.
Servings: 6
Calories: 789


  • 1 duck
  • 1 oz butter melted
  • Salt and freshly ground black pepper
  • 2 tbsp warmed honey

For the stuffing:

  • 4 oz long-grain rice cooked and drained
  • 4 oz dried apricots soaked overnight, drained and chopped
  • 2 oz chopped almonds or hazelnuts
  • 2 oz currants or raisins
  • 3 tbsp freshly chopped parsley
  • 1 egg beaten

To garnish:

  • 8 canned apricot halves drained
  • Knob of butter


  • Wash the duck and dry thoroughly with a tea-towel or absorbent kitchen paper.
  • To prepare the stuffing, put all the ingredients in a mixing bowl and season to taste, binding the mixture with the beaten egg.
  • Place the duck on a board and fill the cavity with the stuffing, reserving 8 teaspoons for the garnish. Tie or sew with trussing string, securing with skewers if necessary.
  • Brush with the butter, sprinkle liberally with salt and pepper and coat with the honey. Prick all over with a fork and place on a rack in a roasting tin.
  • Roast in a fairly hot oven (200°C/400°F or Gas Mark 6) for 1 1/2 to 2 hours or until the duck is tender when pierced with a skewer, turning occasionally.
  • Fifteen minutes before the end of cooking time, put 1 tsp of the reserved stuffing into each apricot half. Dot each with a little butter and put in a greased dish or on a baking sheet.
  • Put in the oven to heat through. Remove the duck from the rack and discard the trussing string, and skewers if used. Transfer to a hot serving platter and garnish with the stuffed apricot halves.
Calories: 789 kcal
Carbohydrates: 45 g
Protein: 20 g
Fat: 60g
Saturated Fat: 20 g
Trans Fat: 1 g
Cholesterol: 134 mg
Sodium: 132 mg
Potassium: 738 mg
Fiber: 4 g
Sugar: 18 g
Vitamin A: 1671 IU
Vitamin C: 9 mg
Calcium: 69 mg
Iron: 5 mg
Ingredients Duck
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