Roast Mallard with Bacon & Apple Stuffing

Roast Mallard

For Duck:
1 large mallard (whole, plucked, and dressed)
2 cups chicken stock
1 tbsp. olive oil
Salt and pepper

For stuffing:
2 tbsp. butter
3 sliced bacon (chopped)
1 medium onion (diced)
1 apple (peeled, cored, and diced)
10 slices of bread (cubed, any bread works, 12 grain is a good healthy option)
4 sprigs of thyme
½ cup chicken stock
Salt and pepper

For Vegetables:
¼ cabbage (rough chopped)
1 large carrot (diced)
1 large potato
3 celery ribs (diced)
4 shallots (peeled and cut in half)
6 cloves garlic (still in skin)
2 tbsp. olive oil
Salt and pepper


  1. Preheat oven to 400 degrees F.
  2. Brush duck with olive oil, then season skin with salt and pepper. Set aside.
  3. In a large pan melt butter. Add bacon and sauté until fat is rendered and bacon begins to get crispy, about 5 minutes.
  4. Add onion, apple and thyme then sauté for 5 more minutes.
  5. Add bread and chicken stock and continue cooking until liquid is absorbed by the bread. It should not be too soggy. Season with salt and pepper, then set aside to cool.
  6. Place cabbage, carrot, potato, celery, shallots and garlic in a bowl. Toss with olive oil, salt & pepper.
  7. Add seasoned vegetables to a large oven safe baking dish.
  8. Fill cavity of duck with cooled stuffing. Place duck on top of vegetables.
  9. Pour chicken stock into dish and place in oven.
  10. Roast for 2 hours (depending on size of duck) or when juices run clear when poked with a thermometer and skin is golden and crispy. Baste every 15 minutes for better results.