Currant Glazed Duck with Apple Walnut Stuffing

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}

Serving Size {4 servings}


1 Maple Leaf Farms Whole Duck, defrosted

As Needed Salt

1 1/2 cups Celery, diced or thinly sliced

1/4 cup Butter or Margarine

2 cups Cooking Apples, chopped and peeled

2 cups Bread Cubes (1/2")

1/2 cup Walnuts, chopped

2 Tbsp. Brown Sugar

1/4 tsp. Salt

1- 10 oz. jar Currant Jelly

1/4 cup Red Wine Vinegar

4 Cloves, whole

1- 3" stick of Cinnamon


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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°F. To prepare stuffing, sauté celery in butter until tender but not brown. Add apples, bread cubes, walnuts, brown sugar and 1/4 tsp. salt; toss gently to mix. 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. 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 175°F at the thickest part of the leg and thigh joint.

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

Reviews  { write a review }




This recipe just sounds delicious, Thanks!!


I love this recipe. It is really great with Bacon mozeralla cheese scallop potatoes. Will definetly put in my recipe book.


Great duck, especially when you want a recipe without orange! We liked the stuffing and the glaze was amazing! My duck weighted 61/2 lbs and took exactly 3 hrs (that was the only concern I had with this recipe; it didn't give measures of duck or temp in the duck for doneness) 3-313 Conny