Roast Duck with Raspberry Stuffing

Servings: 6

Prep Time: 20 min

Cook Time: 100 min


5 pound; whole fresh or frozen duck (thawed)

1/4 cup; melted butter


1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

1/2 cup; chopped celery

1/4 cup; chopped onion

1/4 cup; slivered onion

1/2 cup; melted butter or margarine, divided

1/2 cup; raspberry or strawberry fruit spread or jam

1/4 cup; water

1/4 cup; lemon juice


  1. Preheat the oven to 375°F.
  2. To make the stuffing, combine the stuffing mix, celery, onion, and almonds in a large bowl. Stir in the butter or margarine. Then stir in the fruit spread or jam, water, and lemon juice.
  3. Empty and wash the cavity of the duck and sprinkle with salt and pepper, inside and out. Fill the neck and cavity with the stuffing, but do not pack tightly. Sew or skewer shut, and truss.
  4. Place the duck breast side up on a rack in a roasting pan, and brush with the butter or margarine. Roast for 1 hour and 40 minutes, or until a thermometer inserted in the center of the thigh shows a temperature of 180°F.
  5. As the duck cooks, carefully remove the clear fat from the bottom of the pan with a large spoon and discard. Because ducks contain a great deal of fat, you can expect a good deal to accumulate. Let the duck rest for 5 to 10 minutes before carving.
  6. Salt to taste. Freshly ground black pepper to taste.