Roast Duck Stuffed with Ham and Apple
(2)
2 hours 20 minutes
The ham, apple and thyme in this recipe are well matched with the fattiness of the duck. I serve it at all my important dinners including Christmas.
FritzM
16 people made this
Ingredients
Serves: 3
- 1 (1 1/2 kg) whole duck
- 1 pinch salt and freshly ground black pepper, to taste
- 30g butter
- 3 apples, peeled, cored and cut into eighths
- 100g onions, cut into wedges
- 2 sprigs thyme, leaves removed
- 50g almond meal
- 100g cooked ham, cut into small cubes
- 3 sprigs thyme
- 1 cup (250ml) chicken stock plus additional for basting
- 2 bay leaves
- 2 cloves
- 150ml sour cream
Directions
Preparation:20min ›
Cook:2hours ›
Ready in:2hours20min
- Rinse duck under cold water then pat dry and rub inside and out with salt and pepper.
- Heat butter in a frying pan and lightly braise the apples, onions and thyme leaves in it.
- Add the almonds and cook briefly then add the ham cubes. Taste and season as required.
- Preheat the oven to 180 degrees C.
- Fill the duck with the stuffing and close cavity with skewers.
- Place the thyme sprigs on top of the duck and tie down with kitchen string. Place the duck in a casserole dish and pour 1 cup stock over it then add the bay leaves and cloves.
- Place the casserole dish in the preheated oven. Cook for approximately 1 1/2 to 2 hours basting every 15 minutes with the stock so that it browns evenly.
- When the duck is cooked through remove from the oven and keep warm.
- Skim fat off the juices and pour through a sieve into a saucepan. Mix the juices with sour cream and season with salt and pepper then place over medium heat until heated through.
