Duck with Orange Hazelnut Stuffing: Easy Recipe for Perfect Holiday Dinners

There’s something magical about the aroma of roasting duck, especially when it’s stuffed with a bright, citrusy orange and crunchy hazelnut stuffing. Picture this: you walk into your kitchen, and the air is thick with the scent of caramelized duck skin mingling with sweet orange zest and toasty hazelnuts. The fat gently sizzles in the roasting pan, and you can almost taste the crispy skin before it even leaves the oven. The first time I made duck with orange hazelnut stuffing, it wasn’t for any fancy dinner party—it was a chilly Sunday, and I just wanted to try something special. I was instantly hooked. It was one of those moments where you pause, take a deep breath, and just smile because you know you’ve stumbled onto something truly special.

This recipe has a bit of old-world charm, honestly. It reminds me of my grandma, who always insisted that duck was “the bird for celebrations”—never turkey, always duck. When I was knee-high to a grasshopper, she’d let me help zest the oranges and crack the hazelnuts, and I’d sneak little bits when she wasn’t looking. I wish I’d realized years ago how simple it could be to make a showstopper like this at home (no need to wait for a restaurant or a fancy French bistro). My family can’t stop picking at the stuffing as soon as I carve the bird, and I can’t really blame them—it’s pure, nostalgic comfort wrapped up in crispy skin and sweet, nutty goodness.

Duck with orange hazelnut stuffing is perfect for holiday dinners, special occasions, or just when you want to brighten up your Pinterest board with a little culinary sparkle. It’s dangerously easy, too—once you try it, you’ll see why it’s become a staple for family gatherings, gifting meals to friends, and anytime I want to treat myself. I’ve tested this recipe more times than I care to admit (all in the name of research, of course), and it never fails to bring a little extra joy to the table. It’s the kind of dish that feels like a warm hug—bookmark this one, because you’re going to want to make it again and again.

Why You’ll Love This Duck with Orange Hazelnut Stuffing Recipe

I’ve cooked my way through a lot of holiday recipes, and duck with orange hazelnut stuffing stands out for so many reasons. Whether you’re new to duck or a seasoned home chef, there’s a lot to love here. Here’s why this recipe has become one of my go-to’s for festive meals and celebrations:

• Quick & Easy: Despite how elegant it looks, this duck with orange hazelnut stuffing comes together in just about two hours. There’s no endless basting or complicated steps—perfect for busy holidays when you’ve got a million other things going on.
• Simple Ingredients: No need to track down hard-to-find items. Everything you need can be found at a good grocery store, and you might already have most of it in your kitchen—especially if you’re a fan of citrus and nuts!
• Perfect for Special Occasions: This dish is a centerpiece—ideal for Christmas, Easter, birthdays, or even just a “let’s do something nice tonight” dinner. It’s got that wow factor without the stress.
• Crowd-Pleaser: The balance of savory duck, sweet orange, and crunchy hazelnuts hits every note. Even folks who think they don’t like duck end up asking for seconds (trust me, I’ve seen it happen more than once).
• Unbelievably Delicious: The combination of crispy skin, juicy meat, and that fragrant stuffing is honestly next-level comfort food. It’s the kind of meal people talk about months later.

What truly sets this recipe apart is the way the orange and hazelnut stuffing soaks up the duck’s juices as it roasts—adding a punch of flavor you just don’t get with bread stuffings or plain rice. I use a special technique: gently toasting the hazelnuts beforehand, which brings out their sweetness and gives the stuffing a nutty depth you’ll crave. And let’s not forget the orange zest—blended with the breadcrumbs, it perfumes every bite. It’s not just another roasted duck; it’s a recipe with personality and heart.

For me, this recipe is comfort food with a twist—lighter, brighter, and a little more modern, but still as satisfying as the classic Sunday roasts I grew up with. If you’re looking to impress your guests without breaking a sweat, or you want to turn an ordinary dinner into something special, duck with orange hazelnut stuffing is your answer. One bite and you’ll see why people always ask for the recipe!

What Ingredients You Will Need

This duck with orange hazelnut stuffing relies on simple, flavor-packed ingredients that come together for a truly memorable meal. Most of these are pantry staples—and the rest are easy to find at your local store. I’ll break it down for you:

For the Duck:

• Whole duck (4-5 lbs / 1.8-2.3 kg): Fresh or frozen and thawed. Look for a duck with a good layer of fat for extra crispy skin.
• Salt and freshly ground black pepper: For seasoning inside and out. Kosher salt works best for drawing out moisture from the skin.
• Olive oil (2 tbsp / 30 ml): Helps crisp up the skin and lock in flavor.

For the Orange Hazelnut Stuffing:

• Hazelnuts (1 cup / 130 g), toasted and roughly chopped: Brings a rich, nutty crunch. Toasting really makes a difference—if you can’t find hazelnuts, pecans or almonds work too.
• Fresh orange zest (from 2 large oranges): Adds a bright, citrus aroma that sings through the stuffing.
• Fresh orange juice (from 1 orange, about 1/3 cup / 80 ml): Keeps the stuffing moist and flavorful.
• Day-old bread (3 cups / 150 g), torn or cubed: Rustic bread is best—think sourdough, baguette, or a country loaf. Gluten-free bread works just as well.
• Unsalted butter (3 tbsp / 45 g), melted: Adds richness. You can substitute olive oil or vegan butter if needed.
• Shallot (1 large), finely chopped: For a gentle onion flavor. Use yellow onion if that’s what you have.
• Fresh parsley (2 tbsp / 8 g), chopped: Gives a pop of green and a fresh finish.
• Fresh thyme leaves (1 tsp / 1 g): Optional, but adds a subtle earthiness. Dried thyme works in a pinch.
• Salt and black pepper: To taste.

For the Finishing Touch:

• Extra orange slices (from 1 orange): For stuffing the cavity and garnishing the platter.
• Additional hazelnuts, whole or halved: Sprinkle over the top for crunch and presentation.

Ingredient Tips:
– If you need to make it nut-free, pumpkin seeds or sunflower seeds are a nice substitute for hazelnuts (kids like them, too).
– For a sweeter touch, toss a handful of dried cranberries into the stuffing.
– I love using Cara Cara or blood oranges when they’re in season, but navel oranges work just fine.
– If you can’t find duck, this stuffing works beautifully with chicken or Cornish hens—just adjust the cooking time.

Honestly, the secret is in the balance—crispy, juicy, nutty, and bright. You can play around with the bread or herbs, but keep the orange and hazelnut combo for that signature flavor!

Equipment Needed

You don’t need a professional kitchen to make duck with orange hazelnut stuffing. Here’s what you’ll want on hand:

• Roasting pan: A sturdy, heavy pan with a rack lets the duck cook evenly and the fat drip away. No rack? Just lay a bed of sliced onions or carrots under the bird.
• Sharp chef’s knife & cutting board: For prepping the duck and slicing the oranges.
• Small skillet: Perfect for toasting hazelnuts and sautéing the shallots.
• Mixing bowls: One large for tossing the stuffing, one small for melting butter.
• Measuring cups & spoons: For accuracy (but I’ll admit, I often eyeball it once I know the recipe well!).
• Kitchen twine: For tying the duck legs and securing the stuffing. If you don’t have twine, unwaxed dental floss works in a pinch.
• Basting brush: For brushing the duck with oil or butter. A spoon works too.
• Aluminum foil: To tent the duck if it browns too quickly.

Pro tip: If you roast duck often, invest in a good-quality roasting pan—it’s a workhorse for everything from turkeys to veggies. For first-timers, don’t stress over the fancy gadgets. I’ve even made this in a large cast iron skillet, and it turned out great. Just watch for any hot spots or uneven browning. And always, always use a sharp knife—it makes carving so much easier and safer.

Preparation Method

1. Prep the Duck (15 minutes):
   Remove the duck from the fridge and let it sit at room temperature for 30 minutes. Pat it very dry (inside and out) with paper towels—this helps the skin crisp up. Trim any large globs of fat near the cavity. Use a sharp knife to prick the duck skin all over, especially on the breasts and thighs (don’t cut into the meat, just the skin). This step helps render out the fat.
2. Season the Duck (5 minutes):
   Rub the duck all over with 2 tbsp (30 ml) olive oil, then sprinkle generously with kosher salt and freshly ground black pepper. Rub some salt inside the cavity too.
3. Make the Orange Hazelnut Stuffing (20 minutes):
   In a small skillet over medium heat, toast the hazelnuts for 3–5 minutes, stirring often until golden and fragrant (watch closely; they burn fast!). Cool slightly, then roughly chop. In the same skillet, melt 3 tbsp (45 g) butter. Add the chopped shallot and sauté until soft, about 2 minutes. In a large bowl, combine the bread cubes, toasted hazelnuts, orange zest, orange juice, sautéed shallot, melted butter, parsley, thyme, salt, and pepper. Toss until everything is moistened. If the mixture seems dry, add a splash more orange juice or a little chicken broth.
4. Stuff and Truss the Duck (10 minutes):
   Spoon the orange hazelnut stuffing loosely into the cavity of the duck (don’t pack it tightly; stuffing expands as it cooks). Tuck a few extra orange slices inside for fragrance. Tie the legs together with kitchen twine and tuck the wings under the body.
5. Roast the Duck (1 hour 30 minutes – 2 hours):
   Place the stuffed duck breast-side up on a rack in your roasting pan. Roast at 350°F (175°C) for 1.5 to 2 hours (about 20 minutes per pound/450g), or until the juices run clear and a thermometer reads 165°F (74°C) in the thickest part of the thigh. Every 30 minutes, spoon off excess fat (save it for potatoes!) and baste the duck with pan juices. If the skin browns too fast, tent loosely with foil.
6. Rest and Carve (15 minutes):
   When done, transfer the duck to a cutting board, cover loosely with foil, and let it rest 15 minutes before carving. This keeps it juicy.
7. Serve (5 minutes):
   Scoop out the stuffing into a serving dish. Arrange duck pieces on a platter, garnish with extra orange slices and hazelnuts, and serve warm.

Prep Notes: If your duck has a lot of fat, don’t be afraid to pour some off as it roasts—duck fat is liquid gold for cooking! If the stuffing starts to brown too much, cover the cavity opening with foil for the last hour. And if you’re worried about undercooking, use a meat thermometer in both the thigh and the stuffing—it should hit 165°F (74°C).

Personal tip: I always save the duck bones for stock and any leftover duck fat for roasting potatoes—nothing goes to waste.

Cooking Tips & Techniques

After making this duck with orange hazelnut stuffing more times than I can count, I’ve picked up a few hard-earned lessons:

• Dry duck = crispy skin: Patting the duck as dry as possible is the real secret to golden, shatteringly crisp skin. Don’t skip this step (I’ve made that mistake when I was in a hurry…never again!).
• Proper pricking: Use the tip of a sharp paring knife or a clean sewing needle to prick the skin—this helps the fat render out, keeping the meat tender and not greasy.
• Don’t overstuff: Stuffing expands as it cooks. Always leave a little room in the cavity so the air can circulate and everything cooks evenly. If you have extra stuffing, bake it in a small dish alongside the duck for the last 30 minutes (it’ll get nice and crispy on top).
• Browning too fast? If the duck skin is getting dark but the meat isn’t done, tent loosely with foil. I learned the hard way my first time—my duck looked like it went on a tropical vacation.
• Timing is your friend: Start roasting early, because ducks vary in size and ovens can be fickle. If your duck finishes early, let it rest under foil—it’ll stay juicy and warm for at least 30 minutes.
• Save the drippings: Duck fat is incredible for roasting vegetables, making gravy, or even frying eggs. Pour it into a jar and keep it in the fridge.
• Test doneness in two spots: I check both the thigh and the stuffing with a thermometer. Undercooked stuffing is a no-go, and this way you know for sure everything’s safe and delicious.

If things go sideways (hey, it happens), don’t panic. Even if your duck skin isn’t perfect, the flavors will still wow your guests. And if you get a little too much browning, just carve creatively and garnish with extra oranges and herbs. Real talk: a little imperfection adds to the homemade charm.

Variations & Adaptations

Ducks are surprisingly versatile, and the orange hazelnut stuffing is just begging for a remix. Here are some of my favorite ways to switch things up:

• Gluten-Free: Swap the bread cubes for your favorite gluten-free loaf or use cooked wild rice. The nutty flavor pairs beautifully with duck and oranges.
• Low-Carb/Keto: Ditch the bread entirely and use a mix of chopped cauliflower and hazelnuts for the stuffing. It’s hearty, flavorful, and keeps the carbs way down.
• Vegetarian Stuffing: Skip the duck and make the orange hazelnut stuffing in a hollowed-out butternut squash. Bake until tender for a festive meat-free main.
• Seasonal Twists: In winter, toss in dried cranberries or diced apple for a hint of sweetness. In summer, use blood oranges or even a splash of Grand Marnier in the stuffing for extra depth.
• Allergen Swaps: For nut allergies, pumpkin seeds or sunflower seeds make a safe and tasty alternative. You can also add a bit of cooked sausage for a heartier stuffing (my uncle swears by it).

One of my personal favorites: adding a handful of chopped fresh rosemary to the stuffing for an herbal, piney kick. I’ve also swapped duck for Cornish hens when cooking for two—just halve the stuffing recipe and reduce the roast time. Every variation still has that perfect balance of citrus, crunch, and juicy meat. Make it your own and don’t be afraid to experiment!

Serving & Storage Suggestions

Serve duck with orange hazelnut stuffing piping hot, right after carving. Arrange the duck pieces on a big platter, scatter extra orange slices and hazelnuts on top, and bring the stuffing to the table in a warm bowl. This dish pairs beautifully with sides like roasted root vegetables, garlicky green beans, creamy mashed potatoes, or a fresh fennel salad. For drinks, a glass of dry sparkling wine or a light Pinot Noir is a match made in heaven.

If you have leftovers, store duck and stuffing separately in airtight containers in the fridge. They’ll keep well for up to three days. To reheat, cover the duck loosely with foil and warm in a 325°F (165°C) oven until hot (about 15–20 minutes). The stuffing can be reheated in the microwave or oven—add a splash of orange juice if it feels dry. Duck also freezes well—just wrap tightly and thaw overnight in the fridge before reheating. Pro tip: leftover duck makes amazing sandwiches or salads!

Honestly, the flavors deepen by the next day, so don’t be shy about making extra. A little extra stuffing with a fried egg for breakfast? You won’t regret it.

Nutritional Information & Benefits

Here’s a rough nutritional breakdown for duck with orange hazelnut stuffing (per serving, assuming 6 servings):

• Calories: 550–650
• Protein: 27g
• Fat: 38g (mostly from duck and hazelnuts—rich but satisfying)
• Carbohydrates: 25g
• Fiber: 4g
• Sugar: 7g (from orange and bread)

The star ingredients here bring a lot to the table. Duck is loaded with high-quality protein, iron, and B vitamins, while hazelnuts add heart-healthy fats, fiber, and vitamin E. Oranges contribute vitamin C and a burst of antioxidants. For those watching carbs or avoiding gluten, just swap the bread and you’re good to go. Keep in mind, duck is naturally higher in fat—so portion sizes matter if you’re counting calories. This recipe contains nuts and gluten as written, so adjust for allergies as needed. Personally, I love that this dish feels indulgent but is still packed with wholesome ingredients—worth every bite for a special occasion.

Conclusion

If you’ve been searching for a holiday centerpiece that’s easy, memorable, and downright delicious, duck with orange hazelnut stuffing might just become your new favorite. It’s special enough for a celebration but simple enough to make without stress. I love how each bite is a mix of crispy duck, bright orange, and sweet, crunchy hazelnuts—it’s a recipe with soul and a whole lot of flavor.

Don’t be afraid to put your own spin on it—try a new herb, use your favorite bread, or add a handful of dried fruit. This duck with orange hazelnut stuffing has been a hit every single time I’ve served it, and I hope it brings as much warmth to your table as it does to mine. If you make it, let me know in the comments how you personalized it or share a photo (I honestly can’t get enough holiday food inspiration!). Here’s to good food, good company, and meals that feel like a hug—enjoy every bite!

Frequently Asked Questions

Can I prepare the orange hazelnut stuffing ahead of time?

Absolutely! You can make the stuffing a day in advance. Just store it in the fridge in an airtight container and bring it to room temperature before stuffing the duck.

What if I can’t find hazelnuts?

No problem—pecans, almonds, or walnuts all work well. If you need a nut-free option, try pumpkin seeds or sunflower seeds for crunch.

How do I know when the duck is fully cooked?

Use a meat thermometer to check both the thigh and the stuffing. Both should reach 165°F (74°C). The juices should run clear, not pink, when pierced.

Can I make this recipe with chicken instead of duck?

Yes! This stuffing is great with whole chicken or Cornish hens. Just adjust the roasting time (chicken cooks a bit faster—about 20 minutes per pound).

What’s the best way to store and reheat leftovers?

Store duck and stuffing separately in airtight containers in the fridge. Reheat the duck in a 325°F (165°C) oven with a little foil on top, and microwave or oven-reheat the stuffing with a splash of orange juice if needed.

Print