Stuffed Roast Duck Recipe

This stuffed roast duck recipe is one that I grew up with. Meltingly tender meat, crispy skin and so easy to make. With just a handful of ingredients you'll have an amazing whole duck that is perfect for the holidays and special occasions.

A family recipe that was passed to my mom by my father's family. We love having this roast duck with a side of baked rice.

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

Crispy whole roast duck recipe

Ducks have flavorful and rich dark meat all over. Seasoning the duck simply with salt, pepper and a dash of cumin highlights the duck's full flavor. Stuffing the duck with oranges or apples, although delicious, is not authentically Middle Eastern.

This simple coarsely chopped onions with loads of black peppers stuffing perfumes the duck from the inside out making it impossible to resist. The onion stuffing cooks in the delicious duck fat, make it a delicious candidate for white rice or a crust loaf of bread.

Recipe Ingredients

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

• Duck - I used Pekin duck for this recipe, but this works for any duck you have. My family always makes this recipe with muscovy ducks as it is the most popular in Egypt.
• Oil - preferably any light flavored oil
• Onions
• Simple spices like cumin salt and black pepper.
• Lime of lemon juice.

Recipe Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

1. In a bowl combine the onions, salt, black pepper, cumin, lime and oil. Mix well.
2. Pat duck with paper towels, then stuff the cavity of the duck with the onion mixture leaving about two to three tablespoons aside.
3. Close the duck with toothpicks.

1. Rub the whole duck with the remaining onion mixture.
2. Place duck breast side up into a prepared oven bag, close and place in a preheated oven for 2 ½ to three hours, depending on the oven temperature, or until the internal temperature of the breast meat reaches 155F

Recipe Expert Tips

• If your duck has a yellowish layer over the skin, rub the skin with some bran to easily get it off. I am guessing that you can also use oats, the point is using something rough to peel off that thin layer. Bran is more commonly used in the Middle East.
• Here is my grandma's way of cleaning ducks:
  • First clean the outer and inner part of the duck with running cold water, put your hand in the cavity and cut any dangling fat or veins.
  • Rub the whole birds inside out with kosher salt then let it set for 5 minutes rinse with cold water.
  • A Final step is rubbing the whole duck inside out with plain flour, let it set for 5 minutes then rinse again with a cold water.
  • I also like to place the duck in a big enough bowl or pot, cover with cold water then add a couple of tablespoons of white vinegar to the water, let it soak there for 10 minutes then rinse with cold water.
  • Do not be get intimidated by the process it only takes like 20 minutes or so but it ensures there is no unpleasant smell in the duck.
• You should tie the duck's leg with a twine. I did not have a twine at the time so I just cut a piece of foil, shaped it into a rope and use it. Another option is to use unwaxed dental floss.
• If you like to crisp up the skin of the duck, place it under the broiler after it is done. Do not forget to take it out of the oven bag.
• If you do not want to bake the duck in the oven, here is another way you can cook it. Heat up 2 tablespoons of olive oil in a large pot and brown the duck from all the sides. Cover with enough hot water add bay leaves, 2 cardamom pods and a quartered onion. Cook until it is done.

Serve With

• I've always had duck with white rice (made with duck fat or soup), bamya cooked without the meat and mulukhia. We've enjoyed it also with roasted vegetables and baked rice (without the chicken).
• Serve on your holiday table with healthy cranberry sauce and this roasted Brussels sprouts appetizer.

How to store leftovers

Refrigerate - Place leftover duck in an airtight container for 3-4 days.

Freezer - Duck roast freezes very well. Place cooled duck in a sealed freezer-safe bag or container for up to 2 months.

Reheat- Allow frozen duck meat to defrost in the fridge overnight and reheat on a lightly oiled pan on the stove top or in the oven.

Variations to make it your own

• Use orange juice instead of lime, and throw some orange wedges in the duck's cavity for a different flavor.
• Add some maple syrup or honey to the onion mixture, which adds a hint of sweetness that is very desirable.

Does your family love roasted duck recipes? I'd love for you to leave a comment and let me know what your favorite recipe is.

If you made and loved this recipe, do not forget to give it a 5-star rating. Thanks.

Try something different

• This holiday season tr our very best moist turkey recipe for the centerpiece of your dinner table. An easy recipe with simple ingredients and an incridible moist meat.
• Here's the best Slow Cooker Cornish hen recipe, the whole family will love. This is a special occasion dish, but makes for a good hearty meal that can be served on a weeknight as well.
• For an elegant centerpiece, try our succulent leg of lamb recipe. It's perfect for special occasions and will impress your guests with its rich flavor and tender meat.