Perfect Roast Duck with Cranberry Stuffing
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The ultimate roast duck crammed with a sweet and aromatic cranberry stuffing. 5 star dining that doesn't take all day to prepare.
All you need is:
2.4kg Whole Farm Fresh Duck
100g breadcrumbs
75g dried cranberries
½ red onion very finely chopped
1 tsp dried parsley
25g very soft butter
1 egg yolk
(serves 6)
Here's how to make yours:
- Preheat your oven to Gas mark 7 or 200°c
- Take out the giblets and remove any obvious fat from inside the duck cavity then dry the skin well with a paper towel, for extra crispiness.
- Mix the breadcrumbs, cranberries, onion and parsley well and use a little of your mixture to stuff the neck of the duck. (Don't forget, unlike a chicken, a duck doesn't take that much stuffing!) Then secure your duck with cocktail sticks or a wooden skewer.
- Add the butter and the egg yolk to the remaining mixture and form into balls.
- Pierce the duck skin all over with a fork and season with salt and pepper. Then place your duck on a rack over an oven tray.
- Roast in a hot oven (as a rough guide, 20 minutes per 500g, plus 20 minutes) , and at the half way point pour the fat from the bottom of the tray into another container. This stops the dish spitting while it cooks and allows you to make delicious roast potatoes with the leftover fat.
- Finally, add the stuffing balls to the rack for the last 25 minutes of the cooking time and allow your duck to rest for 15 minutes before carving.
And that's it - the ultimate roast duck dinner.
Why not add the perfect roast potatoes too?
1kg King Edward potatoes, peeled and quartered.
Leftover duck fat
- Par-boil your potatoes for 10 minutes and drain well.
- Return the potatoes to the pan and replace the lid. Then shake the pan to create rough edges on the potatoes.
- Heat your leftover duck fat in the oven in a deep roasting tin, add the fluffy potatoes and roast for 40 minutes, or until crispy. (Remember to raise the temperature to 220°c for the last 10 minutes for extra crispiness)
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