Recipe by The Magpie
"This is a special treat I prepare for my family. The fruity stuffing makes the duck doubly delicious, and the preparation is fairly lean for such a normally fatty meat. Pretty sophisticated stuff, but not expensive to prepare. We truly enjoy it and hope you will, too :) I recommend serving this with the following: wild rice with mushrooms and walnuts for starch, a slice or two of whole-grain (preferably homemade) wheat bread, rutabaga, sauteed whole green beans and a spinach or beet salad. "
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (5 pound)
whole duck, neck and giblets reserved
1 (6 ounce) can
orange juice concentrate, thawed, divided
salt and freshly ground black pepper to taste
onion, coarsely chopped, divided
apple - peeled, cored, and cut into chunks
carrot, thickly sliced
lemon juice (see Cook's Note)
onion, coarsely chopped
carrot, thickly sliced
lemon juice (see Cook's Note)
fresh parsley, chopped
Duck was good. Recipe was complex. I used cranberries instead of raisens. The only thing I would change is the carrots. They where hard. I believe mushrooms would of cooked better. I added fresh Tyme to my stock. Served with potatoes and applesauce.
This duck was AMAZING! Of course, starting with good products helps, but this recipe resulted in a juicy, well-prepared duck and a wonderful sauce/gravy! I would definitely recommend the recipe!
Awesome awesome awesome!!
I used Mary's organic duck. I splashed some dry sherry inside and let it sit for 30 min while prepairing the rest. Used more apples and no carrots, following an advise of previous user. Didnit use a lemon juice, but sherry for basting....I added some nutmeg, clove, orange zest, few haselnuts, walnuts and also few pitted sour cherries to stuffing of apples, sweet onion and raisins. Baked duck together with apples in the roasting pan. It came out ABSOLUTELY AMAZING! It was tasting as old world game! Served with rosmary mash pottoes...yammm!
I made this duck for Christmas and everyone loved it. I made two ducks, and I doubled the stuffing mixture, plus I added about 1/2 cup of fresh cranberries. I read the reviews, but I decided to add the carrots to the pan, and next time I would add more carrots and onions to serve with the dinner-they were delicious!
When I was chopping the onion, I chopped it a little small for the stuffing, and then chopped some larger onion for the pan. Next time I would chop all of the onion somewhat larger.
I made 1 1/2 times the basting sauce (and used white cranberry juice instead of lemon juice) and stock, but it makes a lot of sauce. Next time I would not increase the stock or basting sauce recipe for two ducks. (The sauce was delicious and definitely worth the effort!).
Made this for a large family Christmas dinner, along with a ham for those who said they didn't like duck. After dinner we all agreed that... Next year we have 2 ducks and NO HAM! -for this ham lov'in bunch...that's big!
Thanks Adams family!
I really enjoyed this recipe as it was my first time trying out duck. However I wasn't a big fan having fruit for the stuffing. I found the fruit inside to taste different than I really thought it would have been. Other than that I love the taste of the meat. Very flavorful, I would recommend having some red wine!
I also found that duck can really feed only 2. There isn't a lot of meat on duck.
We had never roasted duck before. For a Christmas dinner for six, we roasted two six-pound ducks following this recipe with only a few changes. Our ducks were already heavily browned after a half hour, so we lowered them in the oven and covered them with foil. We removed them from the oven after two hours when the thermometer read 172 degrees F. In retrospect, we probably should have cooked them longer because the flesh around the bone, though warm, was still reddish pink. Our stuffing included cranberries, and we sauteed the onions. Everyone raved over the recipe, which we joined with sauteed brussels sprouts, sauteed spinach, garlic mashed potatoes, red wine, and flan.
Another change we made was to add a second sauce made from a reduction of about one-third cup of balsamic vinegar, one-third cup of raspberry preserves, a splash of red wine, and a splash of chicken stock with salt, pepper, and cinnamon. (Next time I would probably thicken with cornstarch.) Boil, then reduce the heat and strain the mixture to remove the seeds. Our guests preferred this more pungent sauce for the duck.
Thank you Adams Family.
* Percent Daily Values are based on a 2,000 calorie diet.
Adams Family Duck
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 747
** Calories from Fat: 240
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Learn how to make a dish served with orange-spiced leek and sweet-potato puree.
See Chef John’s stovetop technique for making duck breasts “sous vide.”
Duck breasts get the pastrami-spice treatment in this main-dish "reuben."