Savory Duck-Stuffed Baked Apples with Walnut Herb Rice

2010 Video Recipe Contest Grand Prize Winner, Melissa Scheer
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Prep Time {25 min}

Cook Time {40 min }

Serving Size {4 servings}


1 Maple Leaf Farms Rotisserie Roast Half Duck, thawed

4 Gala Apples or Baking Apples

2/3 cup chopped Celery

2/3 cup diced Yellow Onion

1/4 cup finely chopped Fresh Sage (reserve 2 Tbsp. for rice)

1/3 cup chopped Fresh Parsley (reserve 2-1/2 Tbsp. for rice)

Juice from 1/2 Lemon

1/4 tsp. Sugar

Salt and Pepper to taste

Walnut Herb Rice

1 cup (or 4 servings) Jasmine Rice

1/2 cup Apple Cider or Apple Juice

Reserved Sage, Parsley & Chopped Apple Tops

2 tsp. Garlic Powder

1 tsp. Onion Powder

2/3 cup chopped Walnuts


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1. Preheat oven to 400° F.

2. Remove the skin from the duck and chop into small pieces. Then remove the meat and shred it. Set aside.

3. Core all 4 apples, and cut off the top portion like a lid. If you don’t have an apple corer, cut tops off first. Slice and chop the apple tops; reserving 1/2 (or 2 tops) for your rice.

4. Scoop out the inside of the apples, carving out a bowl with 1/2-inch thick walls. (A melon baller works well for this.) Chop 1/2 of the pulp (remove core and seeds first, if you didn’t use an apple corer) and place in a bowl.

5. Sauté the duck skin pieces over medium heat in a skillet until crisp.

6. Once the skin crisps, add celery, onion, sage, parsley, chopped apple pulp, chopped apple tops, lemon juice, sugar, and salt & pepper to taste in the skillet. Sauté the mixture until soft; about 5 minutes or until celery is pale green in color. Remove from heat and add the shredded duck meat.

7. Place each apple on a piece of aluminum foil (about 10-12” long). Stuff each one with the duck mixture. Wrap each stuffed apple in foil. Place apples in a pan and cook for 40 min. in the oven.

8. During the last 20 min. of baking, start your rice. Follow the cooking directions on the package to make 4 servings, but replace 1/2 cup of water required with apple cider or apple juice. When it comes time to fluff the rice, add the reserved sage, parsley and the 2 chopped apple tops, plus the garlic powder, onion powder and walnuts. Mix well.

Plating: The best way to plate is to unwrap each apple on an individual plate. Use a spoon (if needed) to gently push the apple off of the foil. This preserves all the delicious juices inside and keeps the apple from breaking. Place rice around the bottom of each apple and you’re ready to serve.

2010 Video Recipe Contest

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