Recipes Roast Duck with Chestnut Stuffing Be the first to rate & review! 3 Photos 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. Submitted by barbara Updated on January 4, 2022 Save Rate Print Share Close Add Photo 3 Prep Time: 20 mins Cook Time: 1 hr 53 mins Additional Time: 12 hrs 10 mins Total Time: 14 hrs 23 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Marinade: 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 Stuffing: 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 Directions Combine onion, parsley root, carrot, rosemary, bay leaves, and white peppercorns in a bowl. Stir in white wine. Place duck in a large bowl and pour marinade over duck. Cover with foil and marinate in the fridge for at least 12 hours. Preheat oven to 425 degrees F (220 degrees C). Combine chestnuts, apple, bread, and egg in a bowl; season with tarragon, salt, and pepper. Remove duck from the marinade and strain marinade through a sieve. Dry duck inside and out with paper towels. Rub salt and pepper all over the skin. Fill cavity with stuffing, being careful not to overstuff. Secure opening with wooden skewers. Pour oil into a roasting dish. Add stuffed duck, breast-side up. Roast duck in the preheated oven, turning occasionally, until golden brown on all sides, about 20 minutes. Heat marinade in a saucepan over medium heat until warmed through, about 5 minutes. Pour warm marinade into the roasting pan. Cover with a lid or aluminum foil and return to the oven. Reduce oven temperature to 350 degrees F (175 degrees C) and bake duck until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove duck from the roasting pan and transfer to a baking sheet. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Roast duck until skin is golden-brown, 3 to 5 minutes. Remove duck from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Strain the stock, removing any burnt bits and skimming off fat. Heat stock in a saucepan over high heat and cook until gravy is reduced to 1/3, 5 to 10 minutes. Season with salt and pepper. Carve duck and serve with gravy. I Made It Print Nutrition Facts (per serving) 302 Calories 8g Fat 36g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 302 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 8% Cholesterol 47mg 16% Sodium 132mg 6% Total Carbohydrate 36g 13% Dietary Fiber 2g 7% Total Sugars 11g Protein 7g 14% Vitamin C 24mg 27% Calcium 54mg 4% Iron 2mg 10% Potassium 438mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.