Roasted Duck with Sage Onion Stuffing Applesauce
Savor the ultimate blend of savory and sweet with this Roasted Duck with Sage Onion Stuffing and Applesauce. Perfect for a special occasion or indulgent dinner, this recipe features a golden, crispy-skinned duck filled with a fragrant stuffing made from sage, onions, celery, and day-old bread, moistened with chicken broth for a tender, flavorful bite. The dish is elevated with a side of homemade applesauce, where tart apples are simmered with cinnamon and sugar for a perfectly balanced accompaniment. With detailed roasting instructions to ensure a juicy and perfectly cooked duck, and the added richness of butter-infused flavors, this recipe is a restaurant-quality feast you can create at home. Serve this showstopper dish with its aromatic stuffing and warm applesauce for a meal that's as comforting as it is impressive. Keywords: roasted duck recipe, sage onion stuffing, applesauce, holiday dinner, crispy duck skin.
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Recipe Information
Ingredients
- 1 4-5 lbs whole duck
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons butter
- 2 tablespoons (chopped) sage leaves
- 1 large (diced) onion
- 2 diced celery stalk
- 3 minced garlic cloves
- 4 cups (day-old) bread cubes
- 0.5 cup chicken broth
- 4 peeled, cored, and sliced apples
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 0.25 cup water
Instructions
Preheat your oven to 375°F (190°C).
Pat the duck dry with paper towels. Season the outside and cavity of the duck with 1 teaspoon of salt and 1 teaspoon of black pepper. Set aside.
In a skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, celery, garlic, and chopped sage leaves. Cook until the vegetables are soft and fragrant, about 5 minutes.
In a large mixing bowl, combine the cooked vegetables with the bread cubes. Mix well, and gradually add the chicken broth until the stuffing is slightly moist but not soggy.
Fill the cavity of the duck with the stuffing and tie the legs together with kitchen twine.
Rub the remaining 2 tablespoons of butter over the duck's skin to ensure a golden, crispy finish during roasting.
Place the duck on a roasting rack in a large roasting pan. Roast in the preheated oven for about 1 hour and 45 minutes, or until the internal temperature of the thickest part of the duck reaches 165°F (74°C). Baste the duck with its juices every 30 minutes.
While the duck is roasting, make the applesauce. In a medium saucepan, combine the peeled and sliced apples, sugar, cinnamon, and water. Cook over medium heat, stirring occasionally, until the apples are soft and break down into a sauce, about 20 minutes.
Once the duck has finished roasting, remove it from the oven and let it rest for 10 minutes before carving.
Serve the roasted duck slices with a side of sage onion stuffing and the warm applesauce.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.1 g | 213% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 28.0 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 184 mg | 14% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
