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Duck with Orange Hazelnut Stuffing

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A showstopping holiday centerpiece featuring crispy roasted duck stuffed with a bright, citrusy orange and crunchy hazelnut stuffing. Perfect for festive dinners, this recipe is elegant yet easy, delivering juicy meat and fragrant, nutty stuffing in every bite.

Ingredients

Scale
  • 1 whole duck (4–5 lbs), fresh or thawed
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 1 cup hazelnuts, toasted and roughly chopped
  • Zest from 2 large oranges
  • 1/3 cup fresh orange juice (from 1 orange)
  • 3 cups day-old bread, torn or cubed (sourdough, baguette, or country loaf; gluten-free bread works too)
  • 3 tbsp unsalted butter, melted
  • 1 large shallot, finely chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme leaves (optional)
  • Extra orange slices (from 1 orange), for stuffing and garnish
  • Additional hazelnuts, whole or halved, for garnish

Instructions

  1. Remove duck from fridge and let sit at room temperature for 30 minutes. Pat dry inside and out with paper towels. Trim excess fat near the cavity. Prick skin all over with a sharp knife, avoiding the meat.
  2. Rub duck all over with olive oil, then season generously with kosher salt and black pepper, including inside the cavity.
  3. Toast hazelnuts in a small skillet over medium heat for 3–5 minutes until golden and fragrant. Cool slightly and roughly chop.
  4. In the same skillet, melt butter and sauté chopped shallot until soft, about 2 minutes.
  5. In a large bowl, combine bread cubes, toasted hazelnuts, orange zest, orange juice, sautéed shallot, melted butter, parsley, thyme, salt, and pepper. Toss until moistened. Add more orange juice or chicken broth if dry.
  6. Spoon stuffing loosely into the duck cavity. Tuck a few extra orange slices inside. Tie legs together with kitchen twine and tuck wings under the body.
  7. Place duck breast-side up on a rack in a roasting pan. Roast at 350°F for 1.5 to 2 hours (about 20 minutes per pound), until juices run clear and a thermometer reads 165°F in the thigh. Every 30 minutes, spoon off excess fat and baste with pan juices. Tent with foil if skin browns too quickly.
  8. Transfer duck to a cutting board, cover loosely with foil, and let rest for 15 minutes before carving.
  9. Scoop stuffing into a serving dish. Arrange duck pieces on a platter, garnish with extra orange slices and hazelnuts, and serve warm.

Notes

Pat duck very dry for crispy skin. Prick skin to help render fat. Don’t overstuff; bake extra stuffing separately if needed. Tent with foil if browning too fast. Save duck fat for roasting vegetables. Use a thermometer in both thigh and stuffing for doneness. Nut-free and gluten-free adaptations available. Leftovers keep well and flavors deepen by the next day.

Nutrition

Keywords: duck, orange hazelnut stuffing, holiday dinner, festive, roast duck, Christmas, Thanksgiving, easy duck recipe, citrus, nuts, stuffing

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