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.
Why You'll Love This 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
Recipe Instructions
- In a bowl combine the onions, salt, black pepper, cumin, lime and oil. Mix well.
- Pat dry the duck then stuff the dusk with the onion mixture leaving about two to three tablespoons aside.
- Close the duck with toothpicks.
- Rub the whole duck with the remaining onion mixture.
- Place the duck into a prepared oven bag, close and place in the oven for 2 1/2 to three hours.
Recipe Expert Tips
- If your duck has a yellow-is thin 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 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 deep 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).
Sides For Your Holiday Table
Stuffed Roast Duck Recipe
This is my favorite way for a whole roast duck for a special occasion. Tender duck meat with crisp skin. A simple recipe that is perfect for any dinner party and your whole family will love.
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Servings: 8
Calories: 1175kcal
Ingredients
- 2 onion (450g) roughly chopped.
- 2 teaspoons salt or to taste.
- 1/2 - 1 Tablespoon black pepper.
- 1/2 teaspoon ground cumin.
- 1/2 a lime.
- 1 Tablespoon olive oil.
- 5-6 pounds whole duck cleaned.
Instructions
- Preheat oven to 350F.
- Pat dry the duck with paper towels.
- In a bowl combine the first 5 ingredients and squeeze the half a lime over, keep the squeezed lime aside. Mix everything well.
- Stuff duck cavity with the onion mixture leaving about two to three tablespoons aside.
- Close the duck with toothpicks. You will probably need 3 -4 toothpicks.
- Take the squeezed lemon and rub the outer duck skin front and back.
- Now take the remaining onion mixture and rub the whole duck with it.
- Place duck into a prepared oven bag, close and place in the oven for 2 1/2 to three hours or until an instant-read thermometer inserted at the thickest part reads a minimum of 165F.
- Take the duck out of the oven and wait for it to cool down so you can handle.
- Transfer the duck to a baking pan and brown under the broiler or you can heat some olive oil in a pan and brown on stove top until you get a beautiful roasted look.
- Let the duck rest for 5-10 minutes before carving and serving.
Notes
- If the duck’s skin has a yellow-ish thin 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 rinse duck under cold running water, the outer and inner part of the duck, put your hand in the body cavity and cut any dangling fat or veins.
- Rub the whole bird inside out with a little bit of 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 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 butcher’s 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.
- Black pepper is a key to spice up the onion mixture, I like adding a whole tablespoon but if you do not like black pepper you might want to cut back on it to your liking.
- Some people also add a couple of garlic cloves to the onion mixture, but I am used to the onions only version.
- 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 deep 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.
Nutrition
Calories: 1175kcal | Carbohydrates: 4g | Protein: 33g | Fat: 113g | Saturated Fat: 38g | Cholesterol: 215mg | Sodium: 762mg | Potassium: 643mg | Fiber: 1g | Sugar: 1g | Vitamin A: 476IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 7mg
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Deb
My husband is also originally from Egypt and this was my first attempt at cooking duck. Fantastic detailed instructions, it was easier than I thought it would be and so delicious! I made it for a special dinner along with your recipe for Mediterranean Rice Pilaf with nuts and dried fruit and added a side of roasted tri-colored carrots drizzled with honey. Thank you for all your wonderful tips, I’ve printed several more recipes to try!
Amira
So glad you and your husband enjoyed the duck..Wow what a feast! belhana we el shefa :).
Che M
This was a great duck recipe that we feasted on today. We all liked it. Thank you Amira for this tasty recipe.
Amira
Thank you so much for your feedback. I am so happy you liked it.
Nadaf
We do not really like turkey so it is a good chance this year to try ducks. Your recipes and all spot on.
Amira
Thank you so much Nadaf, I am glad you like the recipes here.
Aby Bishr
My husband kept asking me for a duck recipe for so long so this is going to be on our dinner table soon. I love how easy and simple this is. Your recipes NEVER fail me.
Amira
Thank you so much Aby for your sweet comment. I am sure your hubby will like it.