Mohamed Shili This delicious Julia Child Stuffed Duck recipe is a flavorful, savory dish perfect for special occasions. With crispy skin and a moist, herbed stuffing, it’s an easy way to elevate your dinner. You can customize the stuffing with everyday ingredients like raisins and pecans for extra richness!
Ingredients Needed
For the Stuffing:
- ½ cup chopped onion
- 1 tablespoon butter
- 1 garlic clove, minced
- 2 cups cubed day-old bread (about 4 slices)
- 1 cup cooked rice
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon r믭 sage
- 1 teaspoon dried parsley flakes
- ½ teaspoon salt, divided
- ⅛ teaspoon pepper
- ½ cup raisins
- ½ cup chopped pecans
- ¼ to ⅓ cup chicken broth (or as needed to moisten)
For the Duck:
- 1 domestic duckling (4 to 5 pounds)
- ½ teaspoon salt (for seasoning)
How To Make Stuffed Duck
- Prepare the Stuffing: In a large skillet, melt butter over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Stir in minced garlic and cook for 1 minute longer, then transfer the mixture to a large bowl. Add bread cubes, cooked rice, basil, rosemary, sage, parsley flakes, ½ teaspoon salt, and pepper. Stir in raisins, pecans, and enough chicken broth to moisten the mixture. Toss gently until well combined.
- Prepare the Duck: Preheat the oven to 350°F. Sprinkle the inside of the duck with the remaining ½ teaspoon salt. Lightly stuff the duck with the bread mixture, making sure to leave some space for the stuffing to expand. Place the duck breast side up on a rack in a shallow roasting pan. Prick the skin of the duck with a fork to allow fat to render during roasting.
- Roast the Duck: Roast the duck uncovered for 1 hour 45 minutes to 2 hours, or until the internal temperature of the duck reaches 180°F and the stuffing reaches 165°F. While roasting, periodically drain the accumulated fat from the pan.
- Rest and Serve: Once the duck is fully roasted, remove it from the oven and cover it loosely with foil. Let it rest for 20 minutes before carving. Remove the stuffing from the duck and serve alongside the carved meat.
Recipe Tips
- Pat the Duck Dry: Before roasting, make sure to pat the duck dry to achieve a crispy skin.
- Use Room Temperature Stuffing: Let your stuffing cool to room temperature before stuffing the duck to avoid overcooking the meat.
- Don’t Overstuff: Avoid packing the stuffing too tightly, as it can affect the duck’s cooking time and texture.
- Prick the Skin: Prick the duck’s skin with a fork to help the fat render and ensure a crisp, golden exterior.
- Rest the Duck: Let the duck rest covered for 20 minutes after roasting for juicier meat and easier carving.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover stuffed duck in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap leftover stuffed duck tightly in plastic wrap and then aluminum foil. It can stay frozen for up to 3 months. To thaw, place it in the fridge overnight and reheat the next day.
- Reheating: To reheat, warm leftover stuffed duck in a 325°F oven for about 20-30 minutes until heated through.
Nutrition Fact
Serving Size: 1 serving (assuming 6 servings total)
- Calories: 970 kcal
- Total Fat: 44 g
- Saturated Fat: 15 g
- Cholesterol: 480 mg
- Sodium: 610 mg
- Total Carbohydrate: 19 g
- Dietary Fiber: 4 g
- Sugars: 13 g
- Protein: 116 g
More Julia Child Recipes:
Julia Child Stuffed Duck
Description
This delicious Julia Child Stuffed Duck recipe is a flavorful, savory dish perfect for special occasions. With crispy skin and a moist, herbed stuffing, it’s an easy way to elevate your dinner. You can customize the stuffing with everyday ingredients like raisins and pecans for extra richness!
Ingredients
For the Stuffing:
For the Duck:
Instructions
- Prepare the Stuffing: In a large skillet, melt butter over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Stir in minced garlic and cook for 1 minute longer, then transfer the mixture to a large bowl. Add bread cubes, cooked rice, basil, rosemary, sage, parsley flakes, ½ teaspoon salt, and pepper. Stir in raisins, pecans, and enough chicken broth to moisten the mixture. Toss gently until well combined.
- Prepare the Duck: Preheat the oven to 350°F. Sprinkle the inside of the duck with the remaining ½ teaspoon salt. Lightly stuff the duck with the bread mixture, making sure to leave some space for the stuffing to expand. Place the duck breast side up on a rack in a shallow roasting pan. Prick the skin of the duck with a fork to allow fat to render during roasting.
- Roast the Duck: Roast the duck uncovered for 1 hour 45 minutes to 2 hours, or until the internal temperature of the duck reaches 180°F and the stuffing reaches 165°F. While roasting, periodically drain the accumulated fat from the pan.
- Rest and Serve: Once the duck is fully roasted, remove it from the oven and cover it loosely with foil. Let it rest for 20 minutes before carving. Remove the stuffing from the duck and serve alongside the carved meat.
Notes
- Pat the Duck Dry: Before roasting, make sure to pat the duck dry to achieve a crispy skin.
- Use Room Temperature Stuffing: Let your stuffing cool to room temperature before stuffing the duck to avoid overcooking the meat.
- Don’t Overstuff: Avoid packing the stuffing too tightly, as it can affect the duck’s cooking time and texture.
- Prick the Skin: Prick the duck’s skin with a fork to help the fat render and ensure a crisp, golden exterior.
- Rest the Duck: Let the duck rest covered for 20 minutes after roasting for juicier meat and easier carving.
Julia Child Stuffed Duck
