Roasted duck with apple raisin dressing is a classic dish that is sure to impress your dinner guests. The juicy duck meat pairs perfectly with the sweet and savory dressing, which is made with apples, raisins, and herbs. This dish is also relatively easy to make, so it's a great option for a special occasion or a weeknight dinner.
Here are our top 9 tried and tested recipes!
ROAST DUCK WITH APPLE DRESSING
When you're in the mood for something rich and flavorful, try this wild duck rubbed with light seasoning and stuffed with apples, celery and onion.
Provided by Debbie
Categories Meat and Poultry Recipes Game Meats Duck
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
- Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
- Preheat oven to 350 degrees F (175 degrees C).
- Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
- Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)
Nutrition Facts : Calories 477.3 calories, Carbohydrate 38.6 g, Cholesterol 123.1 mg, Fat 22.3 g, Fiber 5.1 g, Protein 30.3 g, SaturatedFat 7.6 g, Sodium 1068.9 mg, Sugar 14.3 g
ROAST GOOSE WITH APPLE-RAISIN STUFFING
A tempting Thanksgiving goose is a family tradition I've kept up. Paired with moist, lightly sweet apple-raisin stuffing, it's a special main dish that makes us count our blessings. -Denise Goedeken, Platte Center, Nebraska
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Sprinkle the inside of the goose with 1/4 teaspoon salt. Prick skin well. In a skillet, saute celery and onion in butter; transfer to a bowl. Add the apples, raisins, bread, sugar and remaining salt. , In a small bowl, beat eggs, cider and water. Pour over bread mixture and toss lightly. Stuff into the goose. Place with breast side up on a rack in a large shallow roasting pan. , Bake, uncovered, at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Drain fat from pan as it accumulates. Remove stuffing before carving goose.
Nutrition Facts :
ROAST EASTER DUCK WITH RAISIN SALAD
This spectacular Easter main is a twist on duck à l'orange, seasoned with hot cross bun spices, and served alongside a salad filled with raisins
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the cinnamon and allspice together with 1 tbsp flaky sea salt. Lightly score the skin of the duck all over and rub with the spice mix. Put the duck on a rack, sit in a roomy roasting tin and roast for 25 mins. Remove the duck from the oven and reduce the temperature to 140C/120C fan/gas 1. Continue to cook for 1 hr 30 mins, basting every 30 mins. Turn the oven back up to 200C/180C fan/gas 6, brush the duck all over with the marmalade and return to the oven for 20 mins until the skin is beautifully glazed - if it's still too lightly coloured, leave it in a little longer. Rest for 15-20 mins before serving.
- While the duck is roasting, make the dressing. Heat the rapeseed oil in a small frying pan and fry the shallots until soft. Add the spices and fry for 1 min, pour in the olive oil and vanilla seeds and pods, gently warm to infuse for 20 mins, then add the raisins, vinegar and lime juice. Season and set aside to cool.
- While the duck is resting, toss the quartered lettuces in the dressing. To serve, shred the meat from the bones and serve topped with lime zest alongside the salad.
Nutrition Facts : Calories 1001 calories, Fat 82 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 4.1 milligram of sodium
ROASTED DUCK WITH APPLE-RAISIN DRESSING
As a boy growing up on the farm, my husband had "duck every Sunday". I tried to maintain that tradition after we married-more than 50 years ago now! Edgar is a retired dairy farmer. We are the parents of four grown children.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Sprinkle the inside of ducklings with salt; prick skin well all over and set aside. In a large skillet, cook sausage with onion and celery until sausage is no longer ink and vegetables are tender. Add apple and simmer for 3 minutes, stirring occasionally; drain. Meanwhile, simmer raisins in water for 8 minutes; do not drain. In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley; mix well. Add the bread cubes, eggs and broth; mix lightly. Divide and spoon into ducklings. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 375° for 1-3/4 to 1-1/4 hours or until the thermometer reads 185°. Drain fat from pan as it accumulates. Remove all dressing.
Nutrition Facts : Calories 1169 calories, Fat 74g fat (25g saturated fat), Cholesterol 344mg cholesterol, Sodium 1901mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 53g protein.
ROAST DUCK WITH APPLE RAISIN STUFFING RECIPE - (5/5)
Provided by á-163601
Number Of Ingredients 10
Steps:
- Combine all ingredients except honey Stuff cavity and crop of duck. Place uncovered in preheated 325-350°F oven. Roast 2 hrs 45 min. Remove from oven. Drain fat from pan. Glaze with honey. Roast 20 minutes longer at 425°F.
ROAST DUCK WITH OYSTER DRESSING
Steps:
- Put the duck, breast side down, on a cutting board and using kitchen shears, cut up 1 side of the spine, starting at the tail or pope's nose, all the way to the top. Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh. Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck. Remove the neck flap and any extra pockets of fat. Turn the duck over, breast side up, and make a long slash in the skin and fat of each breast, making sure not to puncture the meat.
- Sprinkle both sides of the duck with the kosher salt and lay the duck, breast side up, on top of a broiler pan. Line the bottom of the pan with paper towels. Put the duck, uncovered, on the bottom shelf of the refrigerator for 3 to 4 days or until the skin is dry and reaches a near parchment consistency.
- Preheat the oven to 350 degrees F.
- If there is still salt visible, brush it off. Remove the paper towels from the bottom of the pan. Put the pan in the middle of the oven and roast for 30 minutes. Rotate the pan 180 degrees and continue to cook until the thigh reaches an internal temperature of 180 degrees F on an instant-read thermometer, about 30 more minutes.
- Remove the duck from the oven and increase the heat to 450 degrees F. Once the oven has come to temperature, return the duck to the oven and roast until the skin is golden brown and crispy, about 10 minutes.
- Remove the top of the broiler pan, with the duck still on it, and put it on a sheet pan to rest. Pour off the duck fat from the bottom of the pan, measure 1/4 cup, and reserve the rest for another use.
- Decrease the oven heat to 350 degrees F.
- Put the broiler pan on the stove over medium heat and add the 1/4 cup of the fat. Add the onions, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes.
- Meanwhile, combine the cornbread, oyster crackers, thyme, sage, eggs, oysters and their liquor in a large mixing bowl and use your hands to mix well, breaking up the oysters as you go. Add the onion and celery mixture to the bowl and stir to combine. Transfer the dressing back into the broiler pan and spread evenly. Put the dressing on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes. Transfer the duck to a serving platter and serve with the dressing.
ROAST DUCK WITH APPLES AND PRUNES
Steps:
- Duck is a notoriously fatty bird. To diminish the fat and produce a crispy skin, begin by trimming the excess fat from the body. Rinse the duck thoroughly, inside and out, and pat dry with paper towels. Season the bird inside and out with a generous amount of salt and pepper.
- To prepare the stuffing: Melt the butter in a large skillet over medium heat. Add the onion, celery, celery seed, prunes, apples, and 4 sage leaves; season with salt and pepper; saute for 10 minutes until soft. Add the bread cubes and toss the mixture together to combine. Put the stuffing in a large mixing bowl and moisten it with a squeeze of lemon and the heavy cream; give it another toss and season with salt and pepper. Spoon the stuffing into the duck cavity. Rip off a foot long piece of aluminum foil and lay it on an insert rack fitted in a roasting pan, let a bit of the foil hang off the end. Lay the duck, breast-side up, on the foil; tuck the wing tips back under the duck, and fold the excess foil over the end of the duck with the stuffing. The foil will protect the stuffing from burning and falling into the delicious duck fat.
- Preheat the oven to 375 degrees F.
- Roast the duck for 21/2 to 3 hours, rotating the pan every 20 minutes or so. It may seem like a bother, but it's the best way to ensure an even crispy skin. The legs will wiggle easily when the bird is done and an instant-read thermometer will register about 180 degrees F when inserted into the thigh.
- Take the insert rack out of the pan and set the duck on a cutting board to let it rest before carving. Now you have a whole lot of duck fat in the bottom of the roasting pan. Pour out all but a couple of tablespoons of the duck fat into a container and reserve.
- For the gravy: Place the roasting pan, with the couple of tablespoons of duck fat, on the stove over 2 burners set on medium heat. Sprinkle in the flour and stir to make a paste. Crank the heat up to high and add the wine, cook and stir, scraping the bottom of the pan, until the liquid is reduced slightly. Add the chicken stock and remaining 4 sage leaves, season with salt and pepper. Cook and stir for 1 to 2 minutes until the gravy has thickened slightly.
ROASTED DUCK WITH APPLE-RAISIN DRESSING
Number Of Ingredients 16
Steps:
- Sprinkle the inside of ducklings with salt prick skin well all over and set aside. In a large skillet, cook sausage with onion and celery until sausage is no longer pink and vegetables are tender. Add apple and simmer for 3 minutes, stirring occasionally drain. Meanwhile, simmer raisins in water for 8 minutes do not drain. In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley mix well. Add the bread cubes, eggs and broth mix lightly. Divide and spoon into ducklings. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 375° for 1-3/4 to 2-1/4 hours or until the thermometer reads 185°. Drain fat from pan as it accumulates. Remove all dressing.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
ROAST DUCK WITH APPLE DRESSING
When you're in the mood for something rich and flavorful, try this wild duck rubbed with light seasoning and stuffed with apples, celery and onion.
Provided by Allrecipes Member
Categories Duck Recipes
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
- Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
- Preheat oven to 350 degrees F (175 degrees C).
- Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
- Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)
Nutrition Facts : Calories 477.3 calories, Carbohydrate 38.6 g, Cholesterol 123.1 mg, Fat 22.3 g, Fiber 5.1 g, Protein 30.3 g, SaturatedFat 7.6 g, Sodium 1068.9 mg, Sugar 14.3 g
Tips:
- To ensure the duck is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- For a crispy skin, pat the duck dry before roasting and score the skin with a sharp knife.
- Let the duck rest for 10-15 minutes before carving, to allow the juices to redistribute.
- For a flavorful dressing, use a variety of herbs and spices, such as sage, thyme, rosemary, and garlic.
- To prevent the dressing from becoming too dry, add some moisture, such as chicken broth or melted butter.
- If you don't have time to make the dressing, you can use a store-bought stuffing mix.
- Serve the roasted duck with a variety of sides, such as roasted vegetables, mashed potatoes, or green beans.
Conclusion:
Roasted duck with apple-raisin dressing is a classic dish that is perfect for a special occasion. With its crispy skin, tender meat, and flavorful dressing, this dish is sure to impress your guests. So next time you're looking for a delicious and memorable meal, give this recipe a try!
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