Stuffed duck

Stuffed duck

Stuffed duck is one of the dishes that enrich every festive table. The Eastern European version of stuffed duck focuses on the contrast of fruit acid, crispy skin and juicy flesh.


  • Whole duck 
  • 100 g of butter 
  • 1 big apple 
  • 200 g of pitted cherries 
  • 150 g of dried apricots 
  • 1 tbsp salt and 1 tsp cinnamon 
  • Grainy mustard 
  • Vegetable oil 
  • Sprigs of rosemary


Duck delivers the most nutritious meat of all poultry species. The word does not refer to the amount of calories, but to the content of vitamins and minerals. In addition to vitamin B12, the duck provides plenty of other B vitamins and a lot of vitamin A - and it tastes great.

Our version of stuffed duck mixes the aroma of apple, cherries and dried apricots. The result is a sweet-sour taste that enhances and balances the strongly flavored duck meat. 

It is important that you roast the duck well. For this you need a core temperature of 90 ºC. The easiest way to determine this temperature is with a roasting thermometer, which you insert between the club and trunk until it touches the bone. When the temperature is reached, the duck is ready. 

Stuffed duck detailed photo recipe

150 minutes

1. Core the apple and cut into pieces.

2. Mix cherries, apple, dried apricots and butter in a bowl

3. Add salt and cinnamon.

4. Stir well.

5. Combine mustard and oil with the help of a spoon

6. Wash the duck and dry with kitchen towels.

7. Brush the duck with oil-mustard-mixture.

8. Stuff the duck with the fruit mixture and a sprig of rosemary.

9. Close the bird with the help of tooth picks.

10. Roast for 2 hours in the oven at 160 °C, each side for 1 hour. Before serving, brush the duck with the fat that has been rendered during roasting.

11. Serve bird as a whole.

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