Roast duck with gala stuffing

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40 min


6 to 8 servings

* PLUS Cooking time: 15 minutes, Roasting Time: 120 minutes


  • 2 ducks , each about 2.25 kg
  • 1/4 cup vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/8 tsp fenugreek seeds , optional
  • 2 onions , finely chopped
  • 2 1/2-in. piece fresh ginger , peeled and minced, about 1/4 cup
  • 213-mL can tomato sauce
  • 1/2 cup chopped Italian parsley
  • 4 cups cooked rice
  • 1/4 cup raisins
  • 1/4 cup chopped dried apricots
  • 1/4 cup pine nuts
  • 2 tsp granulated sugar
  • 2 tsp freshly squeezed lemon juice
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt , optional
  • freshly ground black pepper


  • For even cooking, bring ducks to room temperature before roasting. Clean cavities, saving livers, gizzards and hearts. Pat cavities and outer skin dry with paper towels. Prick skin with a fork so lining of fat will ooze out as it melts.
  • Preheat oven to 400F (200C). Have all ingredients chopped, minced and measured out before starting to cook. Finely mince livers, gizzards and hearts and set aside. Heat oil in a large frying pan. Add cumin, fennel and fenugreek seeds, if using, and immediately stir over medium-high heat. In less than 30 seconds, cumin seeds will begin to darken. Immediately add onions and ginger. Stir-fry until onions turn a little brown, about 3 minutes. Continuing to stir-fry, scatter in minced livers, gizzards and hearts. When they have lost their red colour, add tomato sauce and parsley. Stir in rice.
  • Turn heat to low and stir in raisins, apricots and pine nuts. Stir fairly frequently to thoroughly blend ingredients, about 5 minutes. Then remove pan from heat and stir in sugar, lemon juice and cayenne. Taste and then add salt, pepper and a little more sugar and lemon juice, if needed.
  • Loosely stuff mixture into ducks. (If there is any left over, reheat in a covered casserole dish during last half-hour of roasting.) Sew openings closed or fasten with skewers. Then place ducks in a roasting pan, breast-side up.
  • To brown ducks, roast, uncovered, in 400F (200C) oven for 30 minutes. Drain fat from pan. Then reduce oven temperature to 350F (180C) and continue roasting, uncovered, for another 1-1/2 hours to thoroughly cook ducks. To check if ducks are done, prick skin; juices should run clear yellow and a drumstick should move easily.

Nutrition (per serving)

  • Calories
  • 1049,
  • Protein
  • 51.6 g,
  • Carbohydrates
  • 43.4 g,
  • Fat
  • 73.6 g,
  • Fibre
  • 2.8 g,
  • Sodium
  • 324 mg.

Spiced rice fragrant with ginger and fennel and packed with pine nuts and apricots complements this rich roasted duck.