apple-stuffed duck

2020-04-16

This was a dry-roasted duck minus the breast fillets that I reserved for another meal. I served this with oven-baked scalloped potatoes and Oriental stir-fry vegetables.

This looks very much like a spatchcocked bird, but I did not cut through the breastbone because I stuffed the duck with apples. I did not serve the apples with the meal, but used them to make apple duck soup. You can serve them with the duck if you'd like.

For the 1st time ever, I used the 'orange duck sauce' they stuff inside the duck. It tastes like artificial orange flavor with lots of cinnamon.

INGREDIENTS

This is what you need for 2-4 servings:

1 duck, minus breast fillets
1.5 lb. potatoes
1 lb. Oriental stir-fry vegetables
S&P, spices

Pic1: roasted duck, stir-fry veggies, scalloped potatoes

Directions

2020-04-16

Pic2: thaw
Pic3+4: minus breast fillets

Thaw the duck in the refrigerator. This can take over 3 days.
Unpack the duck.
Remove the content from the body cavity (sachet 'orange duck sauce,' neck, giblets) and rinse the body cavity.
Carefully cut away the breast fillets. Reserve for another meal.
Core, peel and slice the apples. Stuff them inside the duck.
Close the front and rear opening by pulling the skin and securing it with toothpicks.
Cut through the skin and fold the hip joints backwards until the joint dislocates.

Pic5: spice rub
Pic6: bake
Pic7: all done

Preheat the oven at 350 ºF.
Rub the duck with your preferred spice rub.
I used a mixture of salt, pepper and Creole spices.
Place on an oven-griddle with the legs and wings spread out for quicker cooking.
Bake at 350 ºF for 45-60 minutes or until internal teperature reached 150 ºF for 15 minutes..
That should be sufficient for an 'opened' duck.
Remove from the oven, rest 10 minutes.