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Roast Duck with Chestnut Stuffing

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Description

Duck is one of the traditional meals for Christmas or other special occasions in Germany. I often make it in the fall or winter when I have guests over. The duck needs to marinate for at least 12 hours before roasting. We serve broccoli and duchess potatoes with it. The stuffing can also be used for other poultry as well.

Ingredient:

  • 1 onion, peeled and cut into chunks
  • 1 parsley root, peeled and cut into chunks
  • 1 carrot, roughly chopped
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 teaspoon whole white peppercorns
  • 2 cups dry white wine
  • 1 whole duck
  • 2 cups finely chopped roasted chestnuts
  • 1 apple, peeled and finely chopped
  • 2 slices bread, diced
  • 1 egg
  • 1 teaspoon dried tarragon, or to taste
  • salt and freshly ground pepper to taste
  • wooden skewers
  • 2 tablespoons rapeseed oil, or more if needed