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Roasted Duck With Sage & Onion Stuffing & Applesauce

The aroma of roasting duck is forever etched in my memory as a defining scent of the holidays. As a child, my grandmother would prepare a magnificent duck every Christmas Eve, its skin crackling with savory goodness. The entire house would be filled with this intoxicating fragrance, a promise of the feast to come and the warmth of family gathered together. This recipe, inspired by her classic preparation, brings that same magic to your table.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes to 1 hour 55 minutes
Total Time: 2 hours 30 minutes to 2 hours 40 minutes
Servings: 4
Dietary Type: Not specified

Ingredients

For the Stuffing:

60 g butter
1 onion, finely chopped
1/2 cup fresh sage, chopped or 3 tablespoons dried sage
1 teaspoon salt (level)
Ground pepper (a few grindings)
1 – 1 1/2 cups breadcrumbs
1 egg

For the Duck:

2 kg whole duck (from the supermarket, with neck, 1.8kg, 2kg or 2.2kg ducklings all suitable)
Toothpick
2 tablespoons melted butter
Salt
Ground pepper

For the Gravy (use the duckling neck):

1 teaspoon oil
1 carrot, roughly chopped
1 onion, roughly chopped
2 stalks celery, roughly chopped
1 small leek, roughly chopped
3 garlic cloves, roughly chopped
10-20 sprigs fresh thyme or 1 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
1 tablespoon peppercorn
1/2 teaspoon salt
Beef stock or chicken stock
2 tablespoons cornflour
Cold water
Salt
Pepper

For the Apple Sauce:

4 green apples
2 tablespoons butter
2 tablespoons honey
2 tablespoons raw sugar
1 pinch salt
1/2 cup water
1/4 teaspoon nutmeg
2 tablespoons lemon juice

Equipment Needed

Large Roasting Tray
Rack
Saucepan
Fine Sieve
Meat Cleaver (optional)
Sauce boat
Bowl

Instructions

Preheat oven to 220°C (428°F).
Prepare the stuffing: Melt the butter in a saucepan over medium heat. When the foaming subsides, add the finely chopped onion. Sauté on gentle heat for about 10 minutes, until translucent, being careful to avoid browning.
Take the pan off the heat and add the chopped fresh or dried sage, salt, ground pepper, breadcrumbs, and egg.
Mix well with your hands to incorporate the egg. If the mixture seems a little too dry, add a touch of water. If too moist, add some more breadcrumbs. The stuffing should hold its shape easily.
Prepare the duck: Cut the neck off the duck, and set aside for use in the gravy.
Put the stuffing inside the cavity of the duck. Close up the flaps of the cavity, securing them with toothpicks.
Cover the duck with the melted butter, and season generously with salt and pepper.
Place the duck breast-side down (to ensure the juices run into the breast, resulting in a more succulent final result) on a rack. Then place the rack with the duck in a roasting tray.
Add a little water to the bottom of the roasting tray to prevent burning.
Place the tray in the preheated oven. Cook at 220°C (428°F) for 15 minutes.
After the initial 15 minutes, reduce the heat to 180°C (356°F), and cook for a further 30 minutes.
After the additional 30 minutes, turn the duck breast-side up and continue cooking for another 60-70 minutes (still at 180°C / 356°F), checking occasionally to ensure it does not burn or brown too much.
Prepare the gravy and applesauce while the duck is cooking.
If the duck is getting too brown/dark, reduce the heat to 160°C (320°F), or cover the extremities of the duck with aluminum foil.
At the end of the cooking time, remove the duck from the oven. Place in a warm spot (perhaps atop an unused part of the stove) and cover with aluminum foil until serving time. This allows the duck to rest, resulting in a more tender bird.
Make the gravy: Chop the neck from the duck into pieces with a meat cleaver (optional, but makes the process easier).
Put the pieces of neck and oil in a saucepan over medium heat and allow some of the duck fat to render.
Add the roughly chopped carrot, onion, celery, leek, garlic cloves, fresh or dried thyme, parsley sprigs, bay leaf, peppercorns, and salt and fry for 20 minutes on medium heat, stirring regularly.
After the vegetables and duck neck have achieved a good brown color, add enough water (or stock) to barely cover the contents of the pot.
Bring slowly to the boil, skimming any scum (bubbly impurities that gather at the surface) that appears.
When the gravy has come to the boil, reduce to a gentle simmer, and continue to skim scum from time to time. Keep on a gentle simmer for as long as possible for the best flavor, adding a touch more water or stock from time to time if needed.
When the duck gets close to being cooked, strain the gravy through a fine sieve to remove the vegetables, herbs, etc. Push down hard using the back of a spoon so as to extract as much juice as possible. Discard the vegetables.
In a clean pan, bring the strained gravy to the boil, stirring occasionally.
When the gravy has reduced by a third, thicken with cornflour dissolved first in a small amount of cold water (3-4 tablespoons). Make sure to quickly stir the gravy once the cornflour is added to ensure good dispersion of the cornflour and a smooth gravy consistency.
Season the gravy with salt and pepper according to your personal tastes.
You could also add some of the pan juices from the roasted duck once it has finished cooking – just stir in well.
Make the applesauce: While the duck and gravy are cooking and able to be left alone for a bit, prepare the applesauce.
Peel and core the apples. Roughly chop them.
Place the apples in a saucepan with all the other ingredients (except the lemon juice): butter, honey, raw sugar, salt, water, and nutmeg.
Bring to the boil, then reduce to a simmer, cooking until the apples collapse (should take around 30 minutes). Stir frequently to prevent burning/sticking.
When cooking has finished, take off the heat and add the lemon juice. Stir.
Assemble the dish: Place the gravy in a sauce boat.
Place the applesauce in a bowl/boat.
Carve the duck.
Enjoy!

This dish is excellent when served with additional accompaniments like roasted new potatoes, pumpkin, minted peas, blanched green beans, honeyed carrots, etc.

Expert Tips & Tricks

Achieving Crispy Skin: For extra crispy skin, prick the duck skin all over with a fork before roasting. This helps the fat render out more effectively. You can also pour boiling water over the duck before roasting to tighten the skin.
Temperature is Key: Using a meat thermometer is the best way to ensure the duck is cooked to perfection. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 82°C (180°F).
Make-Ahead Gravy: The gravy can be made a day or two in advance. Store it in the refrigerator and reheat gently before serving. This allows the flavors to meld together even more.
Stuffing Variations: Add dried cranberries, chopped walnuts, or sauteed mushrooms to the stuffing for extra flavor and texture.

Serving & Storage Suggestions

Serve the roasted duck immediately after carving, accompanied by the sage and onion stuffing, applesauce, and gravy. The crispy skin and tender meat are best enjoyed fresh.

Leftover roasted duck can be stored in an airtight container in the refrigerator for up to 3 days. The stuffing and applesauce can also be stored separately in the refrigerator for the same duration.

To reheat, warm the duck in a preheated oven at 160°C (320°F) until heated through. You can also reheat individual portions in the microwave. Reheat the stuffing and applesauce separately on the stovetop or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	649.575 kcal	N/A
Calories from Fat	507.25 kcal	78%
Total Fat	56.4 g	347%
Saturated Fat	20.625 g	412%
Cholesterol	122.35 mg	163%
Sodium	421.925 mg	70%
Total Carbohydrate	19.5 g	26%
Dietary Fiber	2.55 g	41%
Sugars	10.05 g	160%
Protein	16.45 g	131%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free breadcrumbs in the stuffing.
Herbs: Substitute fresh rosemary or thyme for the sage in the stuffing.
Fruit: Add chopped dried apricots or figs to the stuffing for a sweeter flavor.
Applesauce Alternative: If you’re not a fan of applesauce, try serving the duck with a cranberry sauce or a simple pan sauce made with white wine and herbs.

FAQs (Frequently Asked Questions)

Q: How do I prevent the duck from drying out?
A: Basting the duck with its own juices during roasting helps to keep it moist. You can also cover the duck loosely with foil during the last part of the cooking time to prevent it from drying out.

Q: Can I use a different type of bread for the stuffing?
A: Yes, you can use any type of bread you like for the stuffing, such as sourdough, brioche, or whole wheat bread. Just make sure the bread is stale or toasted before using it.

Q: How do I know when the duck is cooked through?
A: The best way to check if the duck is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 82°C (180°F).

Q: Can I freeze the leftover roasted duck?
A: Yes, you can freeze the leftover roasted duck for up to 2-3 months. Wrap the duck tightly in plastic wrap and then in foil or place it in a freezer-safe container. Thaw the duck in the refrigerator before reheating.

Q: What kind of wine pairs well with roasted duck?
A: Roasted duck pairs well with medium-bodied red wines such as Pinot Noir, Burgundy, or Beaujolais. The acidity in these wines helps to cut through the richness of the duck.

Final Thoughts

Roasting a duck may seem intimidating, but with this recipe, you’ll find it’s quite manageable. The combination of savory stuffing, sweet applesauce, and rich gravy creates a symphony of flavors that will impress your family and friends. Don’t be afraid to experiment with the stuffing or applesauce to create your own unique twist. I encourage you to try this recipe and share your feedback. Pair it with a crisp white wine like Riesling or a dry rosé for a truly memorable meal. Happy cooking!

Roasted Duck With Sage & Onion Stuffing & Applesauce Recipe