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Baked duck with buckwheat stuffing.
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Whole Baked Duck Recipe (Extra Easy)

This savory baked duck recipe features duck and tender buckwheat baked alongside a colorful bouquet of carrots, apples, & celery. Tender, juicy, & irresistible!
Course Meats
Cuisine American
Keyword Whole Baked Duck, Whole Baked Duck Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 Servings
Calories 570kcal
Author Natalya Drozhzhin

Ingredients

US Units - Metric

Instructions

  • In a small bowl, mix the mayonnaise with the garlic parsley salt. Rub the mayo mixture all over the outside of the duck and place it in a baking dish. Cover it with plastic wrap and allow it to marinate in the fridge overnight.
    Seasoned duck in a ceramic baking pan, 2 apples, 2 carrots, celery, and buckwheat in a bowl
  • The next day, stuff the duck with cooked buckwheat. Wipe off the mayo mixture from the outside of the duck.
    Seasoned duck in a ceramic baking pan filled with buckwheat
  • Cut up the apples, carrots, and celery. Place them around the duck and season with salt. Cover the baking dish with foil.
    Seasoned duck in a ceramic baking pan filled with buckwheat with apples, carrots and celery around it
  • Bake the duck for 1 hour and 15 minutes at 375°F. Then, remove the foil and bake for 15 more minutes to allow the skin to crisp up. The internal temp should be 165° for doneness. Serve right away while it's hot.
    Baked Duck on a serving tray with garnish

Notes

Note: On average I use a duck that is 4-5lbs.

Nutrition

Calories: 570kcal | Carbohydrates: 21g | Protein: 14g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1911mg | Potassium: 369mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2764IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 3mg