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A whole duck placed on a serving platter over a bed or rice garnished with roasted nuts.
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5 from 7 votes

Stuffed Roast Duck Recipe

Stuffed duck is an elegant bird to show on your holiday table and for special occasions. A roasted whole duck with tender rich meat, crispy skin and simple onion stuffing.
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Diet: Halal
Servings: 8
Calories: 1175kcal
Author: Amira


  • 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.


  • Preheat oven to 350F.
  • Pat dry the duck with paper towel.
  • In a bowl combine the first 5 ingredients and squeeze the half a lime over, keep the squeezed lime aside. Mix everything well.
  • Stuff the cavity of the duck 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 the duck into a prepared oven bag, close and place in the oven for 2 1/2 to three hours or until a meat 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.


  • 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.
  • 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.
  • 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.
Please check the nutrition disclaimer policy for more information.


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