Traditional Roast Duckling

Traditional Roast Duckling

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Servings: 6
Calories: 662


  • 1 oven-ready duckling about 5 lb
  • salt and pepper
  • 1 onion peeled and finely chopped
  • 1 small eating apple peeled, cored and grated
  • 4 oz fresh wholemeal breadcrumbs
  • 1 tbsp fresh chopped sage or 1 tsp dried sage
  • 1 medium egg beaten
  • 1 lb cooking tart apples, peeled, cored and sliced
  • 1 tbsp water
  • 2 Tbsp sugar or to taste


  • Pull out and discard any fat in the body cavity, wipe with absorbent kitchen paper and sprinkle with salt and pepper.
  • Prick the skin of the duck all over with a skewer or sharp fork and sprinkle with salt to help draw out the fat and crisp the skin.
  • Make the stuffing by frying the chopped onion in half the butter for 5 minutes until softened but not browned.
  • Stir in the grated apple with the breadcrumbs, sage and seasoning to taste.
  • Mix to stiff consistency with the beaten egg. Shape into small balls and set aside.
  • Place the duck on a rack over a roasting tin and roast at 200°C (400°F/gas 6) for 1 1/4 - 1 1/2 hours until cooked.
  • Cook the stuffing balls in the roasting tin for the last 30 minutes of the cooking time, turning occasionally.
  • Meanwhile, make the apple sauce. Place the cooking apples in a heavy-based saucepan with 15 ml (1 tbsp) water. Cover tightly and cook for about 10 minutes until the apples are tender. Shake the pan occasionally.
  • Stir in the remaining butter and beat with a wooden spoon until smooth, then add sugar to taste and stir well.
  • Transfer the duck to a warmed serving plater, cover with tin foil and set aside to rest in a warmed place before serving with the stuffing balls, apple sauce, thin gravy and vegetables of your choice.
Calories: 662 kcal
Carbohydrates: 36 g
Protein: 18 g
Fat: 52g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 124 mg
Sodium: 193 mg
Potassium: 420 mg
Fiber: 5 g
Sugar: 16 g
Vitamin A: 331 IU
Vitamin C: 14 mg
Calcium: 34 mg
Iron: 5 mg
Ingredients Duck
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