Ginger-apple Stuffed Duck

Ginger-apple Stuffed Duck
  • 3 servings
  • 0:15 Preparation
  • 2:30 Cooking
  • 2:45 Total Time


Add all
  • 5 lb
    (2 1/2 kg)

    brome lake duck

  • 2

    medium onions

  • 3

    mcintosh apples

  • 4 Tbsp.
    (60 mL)

    grated fresh ginger

  • 1 Tbsp.
    (15 mL)

    coarse black pepper

  • 6 Tbsp.
    (90 mL)

    Maple syrup

  • 1 Tbsp.
    (15 mL)


  • To taste Salt and pepper

  • 4 cups
    (1 L)

    duck bouillon or water

  • 1 Tbsp.
    (15 mL)

    cornstarch mixed with 2 Tbsp. (30 mL) cold water


Preheat oven to 300°F (150°C).

Remove giblets from duck's cavity.

Cut onions and apples into chunks and mix with ginger, pepper, maple syrup and salt. Stuff cavity with mixture.

Salt and pepper duck, place it on a rack in roaster and add duck bouillon or water.

Roast uncovered for 2 1/2 hours.

Duck should be basted regularly with cooking juices as it roasts. Add water if necessary to keep bouillon from drying up.

Remove duck and strain fat from bouillon. Thicken gravy with cornstarch

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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