Roast Duck with Apples, Honey and Mustard
Tart apples roast inside and alongside a whole duck coated with honey, mustard, garlic and soy sauce.
Tart apples roast inside and alongside a whole duck coated with honey, mustard, garlic and soy sauce. A covered first stage helps the bird cook, while removing the foil near the end colors the skin. The source proposes potatoes and oranges as options; this complete version centers on apples so the ingredient list matches the actual method. Pat duck dry and trim loose fat; heat oven to 180°C (350°F). Mix honey, mustard, crushed garlic and soy; brush duck and season with pepper. Quarter and core apples; place some loosely in cavity and rest around duck with bay leaves. Cover loosely with foil and roast about 2 to 2.5 hours; uncover for last 30 minutes to brown. Measure 74°C (165°F) in breast, inner thigh and center of apple stuffing; rest 15 minutes before carving.
Recipe card
Roast Duck with Apples, Honey and Mustard
Equipment: Knife, cutting board, measured containers and suitable pot or pan
Ingredients
Instructions
Prep
Pat duck dry and trim loose fat; heat oven to 180°C (350°F).
Glaze
Mix honey, mustard, crushed garlic and soy; brush duck and season with pepper.
Stuff
Quarter and core apples; place some loosely in cavity and rest around duck with bay leaves.
Roast
Cover loosely with foil and roast about 2 to 2.5 hours; uncover for last 30 minutes to brown.
Check
Measure 74°C (165°F) in breast, inner thigh and center of apple stuffing; rest 15 minutes before carving.
How to tell when it is ready
Measure 74°C (165°F) in breast, inner thigh and center of apple stuffing; rest 15 minutes before carving.
Tips
- Pat duck dry and trim loose fat; heat oven to 180°C (350°F)
- Mix honey, mustard, crushed garlic and soy; brush duck and season with pepper
- Quarter and core apples; place some loosely in cavity and rest around duck with bay leaves
- Cover loosely with foil and roast about 2 to 2.5 hours; uncover for last 30 minutes to brown
Troubleshooting
- If the mixture looks too dry, check the stated heat and cooking time before adding liquid.
- If it tastes flat, taste the completed dish and adjust seasoning in small amounts.
Substitutions
- Use a comparable variety of the main fresh ingredient where appropriate.
- Use the listed ingredients for the tested proportions when a reliable replacement is uncertain.
Variations
- Adjust seasoning mildly to your taste while retaining the measured base.
- Serve with a suitable seasonal vegetable or fruit on the side.
Serving suggestions
- Serve oven roast duck with apples as described while its texture is at its best.
- Divide the measured batch into 6 servings.
- Offer small portions and let guests add accompaniments to taste.
- Keep any extra servings according to the storage guidance.
Make ahead
Prepare ingredients ahead and keep perishable items cold until cooking or serving.
Storage
Refrigerate cooked duck and stuffing separately within 2 hours; eat in 3 to 4 days.
Food safety
Do not wash duck; both poultry and any stuffing inside must reach 74°C (165°F).
Frequently asked questions
What signals that oven roast duck with apples is ready?
Measure 74°C (165°F) in breast, inner thigh and center of apple stuffing; rest 15 minutes before carving.
How should I store oven roast duck with apples?
Refrigerate cooked duck and stuffing separately within 2 hours; eat in 3 to 4 days.
Serve oven roast duck with apples with the suggested accompaniments and refrigerate leftovers as directed.
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