How to make
Cooking a roasted stuffed duck in the oven does not pose any particular problems even for the least experienced in the kitchen.
The stuffing is easy, made from simple ingredients and does not require much time.
Although you have purchased a duck that is already cleaned, you will certainly need to arm yourself with tweezers (as well as patience) to further clean your bird by removing small remnants of feathers.
Let's prepare the stuffing:
Remove the core from the bread and place it in a bowl. Pour milk over the core of the bread and knead the ingredients until smooth. Coarsely chop the chestnuts and walnuts.
Peel the apples, then cut them into cubes. Fry the apples in a little oil or butter until golden. Season the duck with salt and black pepper both on the outside and inside.
Add garlic and cilantro to the bread, then season the stuffing with salt and black pepper to taste. Add the chopped chestnuts, walnuts and fried apples to the bowl, then mix until well combined.
Add finely chopped dill to taste, then mix the ingredients again.
Fill the duck with the stuffing, press well so that the mixture is nice and compact inside, close the opening by fixing with wooden sticks so that it does not come out during cooking.
Sprinkle a few roughly chopped garlic cloves over the stuffed duck.
Place the duck on the tray, add a sprig of rosemary, a few sprigs of thyme and garlic. Drizzle the juice of 1/2 orange. You don't need to use any other fat (oil or butter) since the duck will be enough to release the required amount of fat.
Pour half the beer and about 3.4 fl oz (100 ml) of water or broth around the duck.
Cover the tray with foil, then place in the oven at 5.4 fl oz (160°C) with fan for 45 minutes.
After this time, remove the foil from the tray. Drizzle with the remaining beer, add the juice from the other half of the orange and leave it to cook uncovered for about 1 hour.
Place the tray back in the oven at 360°F (180°C) for about an hour or until the stuffed duck is acquires a golden brown color.
I recommend checking every 20 minutes that the top of the duck isn't getting too dark, basting it occasionally with the sauce.
Remove the tray from the oven, cover the roasted duck with foil and wait about 30 minutes before serving for the stuffing to set and the meat to rest.
Slice the duck and serve with the stuffing (recommended).
Roasted Stuffed Duck Recipe Tips
I recommend that you always combine the chestnuts with some walnuts, this way the filling becomes tastier and more aromatic, you can replace the apples with other fruits and even dried apricots, but combine the nuts.
Duck is a delicacy that will please all gourmets. In many countries, delicious roasted duck with chestnuts replaces the traditional Christmas roasted turkey.
Duck, however, is often served in the autumn-winter period and is one of the most valued classic duck recipes.
Enjoy the recipe for the tastiest duck with chestnuts.
