Stuffing for Roast Duck
A crisp, refreshing cabbage stuffing seasoned with garlic, pepper, and butter for roast duck. This light stuffing provides a pleasant contrast to rich duck meat.
Ingredients
- 2 cups per duck Young tender cabbage heart, sliced into fine long strips (Use only the tender inner leaves, sliced into ribbons)
- 1 teaspoon per duck Black pepper, finely ground (Freshly ground preferred)
- 1 teaspoon per duck Salt
- 3 cloves per duck Garlic cloves, minced (Finely minced or crushed)
- 4 ounces per duck Butter, unsalted (1/2 cup per duck, softened to room temperature)
- 1 duck (4-5 pounds) Whole duck (Cleaned and patted dry)
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Instructions
- 1Remove the outer leaves from a young tender cabbage and slice the heart into fine long strips or ribbons. You'll need about 2 cups of sliced cabbage per duck.
- 2Wash the sliced cabbage thoroughly in cold water. Drain through a colander, then shake dry in a clean kitchen towel or napkin. Be gentle to maintain the crispness of the leaves without crushing them.
- 3In a large bowl, combine the dried cabbage strips with the finely ground black pepper, salt, minced garlic, and softened butter. Mix gently but thoroughly to distribute the seasonings evenly throughout the cabbage while maintaining its texture.
- 4Pat the duck dry inside and out. Loosely fill the cavity of the duck with the prepared cabbage stuffing. Do not pack too tightly as the stuffing needs room to heat through. Truss the duck or secure the cavity opening with skewers or kitchen twine.
- 5Preheat oven to 350°F (175°C). Place the stuffed duck breast-side up on a rack in a roasting pan. Roast for approximately 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. For a 5-pound duck, this will take about 1 hour 40 minutes.
- 6Remove the duck from the oven and let it rest for 10-15 minutes before carving. Remove the stuffing from the cavity and serve alongside the carved duck.
