This roast duck recipe is so delicious. Stuffed with apples and rice, it’s perfect for your holiday spread or as the main dish at your next dinner party!
The first time I tried roasted duck at my sister’s house, I was completely overtaken with the rich flavor. She stuffed the duck with apples, which seemed unusual at first but once I took a bite it completely clicked. The light sweetness it added to the meat was to die for and the moisture from the apples made the meat so juicy and tender.
Brown rice works as the perfect stuffing for this duck. Not only is it super healthy, but it also soaks up the duck fat so well. After baking, the rice itself is so flavorful you could call it a pilaf. YUM!
If you’re feeling a little lost on where you can purchase a whole duck, I picked this one up from Costco. Sometimes they only sell it during the holidays, so you might have to venture out to the local butcher to pick one up. Most Asian specialty food stores will also have duck in stock.
How to Make Stuffed Duck Recipe
Making this stuffed duck requires a little patience and just a few simple steps. Below, find a brief overview of the recipe before you dive in.
- Make the Marinade: In a medium bowl, combine the mayonnaise, garlic, onion, and seasoning.
- Clean and Marinate the Duck: Rinse the duck under cool water in the sink and pat it dry with a paper towel. In a large bowl, rub the duck with marinade and cover it tightly with plastic wrap. Place the bowl in the fridge and allow the duck to marinate overnight.
- Stuff the Duck: Wipe off any excess marinade. Stuff the duck with rice, followed by the slices of carrots and apples.
- Bake the Duck: Bake the duck at 300°F for about 90 minutes in a shallow baking dish, or until the skin turns golden brown.
- Slice and Serve: Remove the carrots and apples from the cavity. Slice, serve, and enjoy with friends and family!
Tips & Tricks
Here you’ll find all the tips and tricks you need to make the most delicious roasted stuffed duck.
- Clean and pat the duck dry before marinating it. Rinsing the duck under cool water and patting it dry of excess moisture will help the marinade do its job.
- Marinate the duck overnight. The mayonnaise-based marinade will make the duck fall-off-the-bone tender if you allow it to set overnight. It’s worth the wait!
- Place the carrots and apples on top of the rice. When stuffing the duck, place the carrots and apples on top of the rice so you can easily remove them before serving.
Serving Stuffed Duck
While stuffed duck is wonderful served during the holidays, it’s also a great dish to make year round. Pair it with your favorite veggie side dish, like air fryer brussels sprouts with bacon or crispy roasted cabbage steaks, for a fancy weekend dinner. If you’re whipping it up for the holidays, serve it alongside the usual suspects like creamy mashed potatoes and bacon wrapped asparagus.
Storing Stuffed Duck
Whether you’re refrigerating your duck for meals throughout the week or freezing some slices for a quick meal, find all the tips and tricks you need to know here.
- Refrigerator: If you plan to eat your duck within a week, store it in an airtight container in the fridge. This will help keep it moist and prevent it from drying out.
- Freezer: If you want to have duck on hand for up to 3 months, store it in a sealable bag in the freezer. Make sure to empty the bag of any air to prevent freezer burn.
FAQ
How long does it take to roast a stuffed duck?
It takes about 90 minutes to roast a duck that weighs 4-5 pounds.
At what temperature should I roast stuffed duck?
You should roast duck at 300°F. This temperature is low enough that the bird won’t burn, but high enough to give the skin a nice crispy.
Do I need to debone the duck?
You do not need to debone duck before baking it. Roasting the duck whole not only makes for a wonderful presentation, but the bones also help to flavor the meat and keep it moist.
How do I keep my duck from turning out dry?
The best way to keep a duck from turning out dry is stuffing it with fruits and veggies. During baking, the moisture from the fruits and veggies will seep into the flesh of the duck, making it both flavorful and moist.
Do I need to cover the duck with aluminum foil during roasting?
No, you do not need to cover the duck with aluminum foil during roasting. This will prevent the skin from crisping up and increase the cooking time.
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Recipe
Ingredients
- 1 duck
- 1 cup mayonnaise
- 6 large garlic cloves crushed
- 1/2 large onion grated
- 1 tbsp garlic parsley salt adjust to taste
- 1 tsp pepper adjust to taste
- 3 cups cooked brown rice for stuffing
- 1 large green apple for stuffing
- 2 large carrots
Instructions
- In a medium bowl, combine the mayonnaise, garlic, onion, and seasoning.
- Rinse the duck and dry it with a paper towel. Rub the duck with the mayo mixture and cover it tightly with plastic wrap. Allow it to marinate in the fridge overnight.
- The next day, wipe off the excess marinade from the duck. Clean and chop the carrots into large chunks and slice the apple into about eight slices. Stuff the duck with rice and place the carrots and apple slices on top (this will make it easier for you to remove them after baking).
- Bake the duck at 350°F for about 90 minutes, or until it turns golden brown on the outside. Before slicing, remove as much of the carrots and apples as possible. Slice, serve, and enjoy!
Can more apples and carrots be added into the actual duck? I’m marinating it now and a stuffed the inside with the Mayo too 😅 hope that’s okay
Hi Elizabeth - You can totally add more apples and carrots if you can fit them in. Also, I'm sure the mayo will be great and add some nice moisture. Let me know how it turns out and thanks for reaching out! Happy New Year!
Do not believe such time of cooking of stuffed duck. It takes about 3 hours in oven with temperature 360F and in end 400F for about 30 min. I cover pan with foil for first 2 hours. Provided time in recipes looks like for stuffed chicken but not for duck.
Thanks because ur tip helps because I was getting very confused by the instructions
Hi Nina, this would depend on the size of the duck. Internal temperature should bet at 165F of fully cooked duck.
I'm sorry but I've got to be honest and say that 90 minutes + 20 minutes at 325 degrees left me with a semi-raw 5-lb. duck. You may need to add more information as to time and temp -- and also the size of the duck. I roasted my stuffed 5 lb. duck for 90 minutes at 325, cut off a leg and saw a raw bloody thigh joint. Needless to say it's back in the oven with a new problem -- How to keep it moist while I finish roasting it? On the other hand - the mayo marinade gives the duck a very nice flavor.
you should use your thermometer. Not all oven are created equal
Rica, that's a great tip!
Hi Natalya,
I’m planning on trying this recipe for Christmas and I have a couple questions:
- Do you debone the duck before stuffing it?
- Do you close the duck with toothpicks before placing it in the oven?
Thank you, looking forward to trying this!
No, I don't debone the duck. Yes, I seal up the duck with toothpicks before baking. We also have duck on the menu for new years 🙂
Looks delish! Can I skip marinating the duck overnight?
Yes, you can skip it.
I live in Ukraine and have duck quite often (maybe once a month), the above recipe, stuffing included, is pretty much how we make duck in our house. Though, we do not add the rice, just all apples.... so...what do you do with the duck fat when all is done? Why we use it to fry potatoes in! I am telling you, apple infused duck fat with fried potatoes is amazing!.
Omg, this sounds so amazing. Thank you for sharing. My mom used fat from bacon for potatoes and that was so yummy.
My husband and i made this recipe (he loves helping me in the kitchen).. and oh my goodness we LOVED IT its so so so so delicious.. i told my mom about it .. next day she made it and everyone loved it also!!
Thank you for this recipe!! Im always on your page!
That's awesome! So glad you loved Thai recipe! Thanks for sharing.
Did the duck as instructed.....90 minutes...wasn't enough, cut it to see if fully cooked, blood started to come out.....doing more time
Hey Masha, maybe your duck is much larger.
Hi Natalya, I am making this now, 90 min have passed but my duck is still very white on the outside. Any suggestions! Thank you
Make sure that it's not covered. If it's all cooked than you can put it under broil to brown the duck.
was it fully cooked after 90min in oven? will do it this eve and not sure about the correct time
Yes, 90 minutes would be enough. You can poke with a fork to check when it's cooked.
Do you cover the duck with aluminum foil when placing in the oven?
I didn't cover with foil but of you do it may cook faster. Just remove foil in the end to create a crust.
prepared a duck yesterday by this recipe, omg it was the bomb!!!! my husband loved it!!!!! thanx so much for your awesome blog..
Anna, I am so glad you loved it. Duck is on my menu for a near future. Thank you so much for leaving your comment, I enjoy reading them. 🙂
yes, cooked
Do you stuff it with cooked rice?
i saw picture, pretty awesome. Thanks for sharing with me 🙂
I made this and it was amazing!!! My hubby wants me to make it more often!!! Thank u for the recipe!! I posted a pic of it on my Instagram
oh, how awesome! 🙂 tell me how you like it.
Thank you for posting this. My mom usually makes a stuffed duck for holidays but i never asked for the recipe. And she too makes it with apples and rice. I will definitely try this.