Roast Duck with Pear Stuffing

roast duck with pear stuffing

Roast Duck with Pear Stuffing

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Roast Duck with Pear Stuffing is a delicious autumnal dish that will give a great twist to your dinner table. Follow our easy step-by-step recipe and enjoy the results of your work.
Servings: 8
Calories: 1003
Prep Time 10 minutes
Cook Time 2 hours 30 minutes


  • 4 lb duck
  • salt

for the stuffing

  • 8 oz pears peeled, cored and chopped
  • 1 onion grated
  • 4 oz fresh brown breadcrumbs
  • juice and rind of 1 lemon
  • 2 teaspoons dried sage
  • salt and pepper
  • 1 egg lightly beaten


  • parsley sprigs
  • lemon twists
  • chopped pears


  • Rinse the inside and outside of the duck and pat dry. Rub the salt over the duck. Mix the remaining ingredients together thoroughly, binding with the egg and stuff the neck end of the duck. Secure with a skewer.
  • Weigh the bird and calculate the cooking time. Allow 30 minutes per 450 g (1 lb). Place the duck on a wire rack in a roasting tin, prick skin with a sharp fork and roast in a moderate oven for the calculated time.
  • Transfer the duck to a serving plate and garnish as illustrated. Serve the duck with a thin gravy (see Cook's Tip below), roast potatoes, buttered carrots and peas.
  • Cook's Tip
  • To make gravy: cover giblets and a sliced onion with water. Simmer for 1 hour. Strain. Pour off fat from roasting tin, leaving about 2 tablespoons juices. Stir in 1 - 2 tablespoons plain flour, depending on thickness required. Cook, stirring, for 2 minutes. Blend in 450 ml (3/4 pint) pint giblet, meat or vegetable stock. Bring to the boil. Cook 3 minutes. Season and add gravy browning if liked.
Calories: 1003 kcal
Carbohydrates: 16 g
Protein: 29 g
Fat: 91g
Saturated Fat: 30 g
Trans Fat: 1 g
Cholesterol: 193 mg
Sodium: 546 mg
Potassium: 567 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 420 IU
Vitamin C: 10 mg
Calcium: 60 mg
Iron: 6 mg
Ingredients Duck, Pear
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