Whole roast duck with cranberry, bacon and walnut stuffing

hunters kitchen spread

Since it is now Duck shooting season, here is a wee bonus recipe utilizing the whole duck and which can be done easily at home. Be sure not to cook the duck longer than you need to or it can dry out.. This is a great opportunity to use your Dutch oven if you have one and it will yield great results as they retain the heat and moisture really well. My recipe for Duck Confit can be found in the July/August edition of NZ Guns & Hunting magazine and keep an eye out in the next edition for tips on how to pluck and dress your duck. 

Whole Roast Duck Image

Whole roast duck with cranberry, bacon and walnut stuffing
Serves 4
Here is an easy recipe that uses the whole duck but can be adapted to use for any roasting bird.
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Prep Time
20 min
Cook Time
2 hr
Total Time
3 hr
Prep Time
20 min
Cook Time
2 hr
Total Time
3 hr
1 Duck
plucked, cleaned and gutted
Stuffing
2 Stale Bread Rolls
1 Shallot or ¼ Onion
1 Clove Garlic
1Tbs Dried Cranberries (can substitute chopped dried apricots)
1Tbs Walnut Pieces
1Tsp Dried Mixed Herbs
1 Egg
1 Small Bunch Parsley (leaves only)
2 Rashers of Bacon
Salt and Pepper
Duck Fat Potatoes
Potatoes
Duck Fat
Salt
For the Stuffing
Roughly chop up the garlic, shallot and bacon. In a food processor pulse these three ingredients together then add the bread and parsley and pulse until it resembles coarse bread crumbs. Add the cranberries, walnuts and the egg along with some salt and pepper and mix for 5-10 seconds until it has come together. Stuff the duck’s cavity with the stuffing mix and secure the hole with a toothpick. Season the outside of the bird with some salt and bake in a preheated oven at 160C for 1.5-2hrs (depending on the size of your bird) or until the leg meat is tender and the skin is golden and crispy. If the duck is getting too brown but is not cooked to your liking you can cover it with tinfoil to stop it from burning. If you are concerned about the breasts drying out you can insert a rasher of bacon under the skin on top of each of the breasts. Save the duck fat for roasting your potatoes.
For the Potatoes
Peel your potatoes (Agria potatoes are nice here) and cook in a pot of salted cold water until they are about 80% cooked and are still a little bit firm in the centre. Drain and keep to one side. In a roasting tray place a few spoonfuls of duck fat and place the tray with the fat in it in a 200C oven until it is really hot, about 15mins. Being careful not to burn yourself tip the nearly cooked potatoes into the tray with the duck fat and shake the pan a little to coat the potatoes with fat and season with a little salt. Place back in the oven and roast until nice and crispy, about 20-30mins.
To Serve
Once the duck is cooked cover with some tin foil or a tea towel and leave it to rest for 15mins before carving so the juices set and the meat has time to relax. You can’t go wrong serving it with a good bottle of Central Otago Pinot Noir.
MacLean Fraser http://macleanfraser.com/

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