Currant Glazed Duck with Apple Walnut Stuffing


  • 2

    As Needed Salt

  • 3

    1 1/2 cups Celery, diced or thinly sliced

  • 4

    1/4 cup Butter or Margarine

  • 5

    2 cups Cooking Apples, chopped and peeled

  • 6

    2 cups Bread Cubes (1/2")

  • 7

    1/2 cup Walnuts, chopped

  • 8

    2 Tbsp. Brown Sugar

  • 9

    1/4 tsp. Salt

  • 10

    1- 10 oz. jar Currant Jelly

  • 11

    1/4 cup Red Wine Vinegar

  • 12

    4 Cloves, whole

  • 13

    1- 3" stick of Cinnamon


  • 1

    Remove neck and giblets from duck. Set aside for another use. Wash and drain duck; dry skin gently with paper towel. Sprinkle body and neck cavities with 1/2 tsp. salt.

  • 2

    Preheat oven to 325 degrees F. To prepare stuffing, saute celery in butter until tender but not brown. Add apples, bread cubes, walnuts, brown sugar and 1/4 tsp. salt; toss gently to mix.

  • 3

    Fill neck and body cavity loosely with stuffing. Skewer neck skin to back. Cover opening of body cavity with aluminum foil and tie legs together loosely.

  • 4

    Place on rack in shallow roasting pan. Bake in oven until drumstick meat is tender and juices from leg joint run clear (about 3 hours). The internal temperature should be 180 degrees F at the thickest part of the leg and thigh joint.

  • 5

    To make glaze, combine jelly, vinegar and spices in small saucepan. Place over low heat and bring to a boil; reduce heat and simmer gently 3 minutes.

  • 6

    Brush duck with glaze several times during the last 30 minutes of baking time. Serve duck with remaining sauce.

Apples, bread crumbs and walnuts make this stuffing a classic holiday choice. Currant jelly and red wine vinegar add a bite to this mild recipe and create a balanced flavor throughout.

Prep Time: 15 min
Cook Time: 3 hr 17 min
Ready Time: 3 Hours 30 Minutes
Servings: 4