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Duck with apples and oranges

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Cookinero 3 Jan 2026
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Duck with apples and oranges

Duck with apples and oranges is a real explosion of flavors. But to achieve this effect, you should choose sour apples and sweet oranges. As a rule, ducks are sold in supermarkets already plucked. But sometimes you can notice the remaining hairs and feather stumps on them, which need to be removed. To do this, hold the bird over a switched-on burner, and then pluck the stumps with any suitable tweezers.

How to cook Duck with apples and oranges

Step 1

Duck with apples and oranges

Make the sauce. In a deep container, mix the wine vinegar, honey, horseradish, mustard and butter.

Step 2

Duck with apples and oranges

Prepare the filling. Combine oranges, apples, sun-dried tomatoes, onions, bread cubes, cardamom. Salt. Mix.

Step 3

Duck with apples and oranges

Prepare the duck. Place the duck in a baking dish. Place the stuffing inside the duck and secure the edges of the bird with toothpicks. Wrap the dish with the duck in foil. Place in the oven for 1.5 hours, preheated to 160 degrees. Then make small cuts on the sides and pour in the sauce. Increase the oven temperature to 200 degrees and place the duck in the oven to bake for another 30 minutes.

Duck with apples and oranges - FAQ About Ingredients, Baking Time and Storage

Absolutely! Substitute honey with sugar-free maple syrup, agave nectar, or a pinch of stevia for sweetness. The sauce will still be flavorful with the tangy vinegar and spicy horseradish.
Swap bread cubes with cooked quinoa, gluten-free oats, or chopped walnuts to bind the stuffing. These options add texture and keep the dish gluten-free without compromising flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) covered with foil for 15-20 minutes to retain moisture, or microwave in 30-second intervals.
Yes! Replace wine vinegar with apple cider vinegar or balsamic vinegar. Both provide a similar tangy depth without alcohol, keeping the recipe suitable for all ages.
Serve with roasted Brussels sprouts, garlic mashed cauliflower (for low-carb), or wild rice pilaf. A simple green salad with citrus vinaigrette also complements the fruity stuffing beautifully.
Yes! Chicken works wonderfully—adjust cooking time to 1 hour covered + 20-25 minutes uncovered at 375°F (190°C), or until internal temperature reaches 165°F (74°C).
Try roasting acorn squash halves stuffed with the apple-orange mixture (skip duck). Bake at 400°F (200°C) for 40-50 minutes, adding sauce during the last 10 minutes.
Freezing raw duck isn’t recommended with stuffing due to food safety risks. Instead, freeze the sauce and prepare the stuffing fresh when ready to cook for best results.
For a 4-lb (1.8 kg) duck, reduce initial cooking time to 1 hour covered, then 20-25 minutes uncovered. Always check that internal temperature reaches 165°F (74°C) at the thickest part.
Pat them dry with a paper towel instead of rinsing. The residual oil adds flavor, but remove excess to prevent the stuffing from becoming greasy.

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