Christmas Roast Duck with Apple and Apricot Side Dish
Crisp-skinned roast duck served with a separate apple, apricot and walnut stuffing.
This Christmas roast duck is filled with apples, dried apricots, onion and walnuts, with lemon, rosemary and garlic for aroma. The source suggests checking juices for doneness; poultry should be checked with a thermometer instead. To keep the duck cooking evenly and avoid relying on stuffing temperature, this version roasts the fruit filling separately in a baking dish and cooks the duck unstuffed. Prick only the skin and fat layer, not the meat, so fat can render while the flesh stays moist. Heat oven to 180°C (350°F). Remove giblets, pat duck very dry and prick skin all over with a skewer, avoiding the meat. Season with salt and pepper. Place duck breast-side up on a rack in a roasting pan. Roast 45 minutes, carefully drain rendered fat, then continue roasting, basting occasionally.
Recipe card
Christmas Roast Duck with Apple and Apricot Side Dish
Equipment: Knife, cutting board, mixing bowl and suitable pan
Ingredients
Instructions
Prepare duck
Heat oven to 180°C (350°F). Remove giblets, pat duck very dry and prick skin all over with a skewer, avoiding the meat. Season with salt and pepper.
Start roasting
Place duck breast-side up on a rack in a roasting pan. Roast 45 minutes, carefully drain rendered fat, then continue roasting, basting occasionally.
Make fruit side
Meanwhile, cook onion in oil 5 minutes. Add apples, apricots, walnuts and wine; simmer 5 minutes. Transfer to a baking dish and roast beside duck for the final 30 minutes.
Check duck
Roast duck until a thermometer in the thickest part of the thigh reaches 74°C (165°F), often 2 to 2 1/2 hours depending on size. Do not rely on juices alone.
Rest and serve
Rest duck 15 minutes before carving. Serve with roasted fruit mixture; discard lemon, rosemary and garlic from cavity area if used as aromatics.
How to tell when it is ready
Thickest part of thigh reaches 74°C (165°F); rest before carving.
Tips
- Thaw duck safely in the refrigerator.
- Dry skin thoroughly before roasting.
- Prick skin without piercing meat.
- Drain rendered fat carefully.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If browning too quickly, lower the heat.
Substitutions
- Use a suitable neutral oil if needed.
- Choose a broth or seasoning that suits your dietary needs.
Variations
- Adjust herbs or spices to taste.
- Add a little citrus for brightness.
Serving suggestions
- Serve with roast potatoes.
- Add braised red cabbage.
- Offer pan gravy.
- Pair with green beans.
Make ahead
Measure ingredients ahead and finish cooking shortly before serving.
Storage
Refrigerate carved duck and fruit side within 2 hours; use within 3 days.
Food safety
Contains duck and walnuts. Cook poultry to 74°C (165°F); keep raw poultry separate and refrigerate leftovers within 2 hours.
Frequently asked questions
Can I prepare this ahead?
Prepare components ahead and refrigerate promptly.
How should I store christmas roast duck with apple and apricot?
Refrigerate carved duck and fruit side within 2 hours; use within 3 days.
Serve promptly and refrigerate leftovers safely.
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