Roast duck with veal and apple stuffing recipe

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The Europeans and Chinese do roast duck so well. That’s a generalisation, to be sure, but one few would disagree with. Roast duck can be paired beautifully with a stuffing with fruits, as well as meat such as pork and veal. I was once afraid of cooking duck, until I realised all you have to do is cook it like chicken, only for a little longer, until the skin makes you want to rip it off and eat it. So, that just about covers the cooking instructions. And for drinking? A stout or dark ale.

  • Yield: 4 Servings


  • 4 lb (1.8 kg) duck washed and patted dry
  • 3½ oz (100 g) minced (ground) veal
  • 3½ oz (100 g) minced (ground) pork
  • 1 egg beaten
  • 1½ oz/½ cup (40 g) fresh breadcrumbs
  • 2 green apples peeled and cored grated
  • 1 teaspoon marjoram leaves
Braised Cabbage and Apple
  • ½ red cabbage outer leaves and core removed finely shredded
  • 2 fl oz/¼ cup (60 ml) red wine vinegar
  • 1 teaspoon sea salt
  • 2 tablespoons sugar
  • 2 bacon rashers rind removed chopped
  • 2 green apples peeled and cored cut into thin strips
  • 1 onion finely chopped
How to Make It
  1. Preheat the oven to 220°C (425°F). Use a sharp knife to cut off and discard the neck from the duck, and any extra fat around the cavity. In a bowl, mix the veal, pork, egg, breadcrumbs, apple and marjoram with your hands until well combined. Push the stuffing into the duck and seal the cavity with toothpicks.
  2. Place the duck in a roasting tray and bake for 20 minutes, or until the skin is starting to turn golden and the fat is rendering. Turn the oven down to 160°C (315°F). Roast the duck for a further 2 hours, basting it with the rendered fat. Remove from the oven, cover with foil and rest for 30 minutes before carving.
  3. Meanwhile, toss the cabbage with the vinegar, salt and sugar; set aside. Heat a heavy-based saucepan over high heat. Fry the bacon for 2–3 minutes, or until golden and releasing some of its fat. Add the apple and onion. Stir for about 1 minute, then reduce the heat to medium, cover and cook for 5–6 minutes. Add the cabbage and 185 ml (6 fl oz/¾ cup) boiling water. Stir to remove bits stuck to the pan. Cover and cook over low heat for 1½ hours, stirring occasionally, until the cabbage is very tender and aromatic. Serve hot or warm, with the duck.

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