Goose Or Duck And Sweet Dressing
Rich and savory, this dish features tender duck or goose stuffed with a sweet and fruity filling of apples, prunes, and tart cherries. The combination of flavors creates a delightful contrast that appeals to those looking for a comforting yet elegant meal, perfect for special occasions or family gatherings.
Ingredients
Instructions
- Melt fat and sauté apples until tender; add all other ingredients and cover.
- Steam about 8 to 10 minutes.
- If cherries are very tart, add 1 tablespoon sugar.
- Stuff the bird and truss.
- Bake with breast up until brown, then turn over.
- Do not prick the skin.
- Make a double recipe and tie what is leftover in a cloth and put in the pan with the duck.
Tips & Substitutions
For a richer flavor, consider adding chopped nuts or herbs like sage to the stuffing. If you prefer a sweeter profile, substitute some of the prunes with dried apricots. Be cautious when adjusting the salt, as the prunes and fat can add saltiness. This dish can be made ahead; prepare the stuffing and refrigerate it until ready to bake the duck.
Serving Suggestions
Serve the duck with a side of roasted vegetables or mashed potatoes for a hearty meal. A fresh green salad can provide a nice contrast to the rich flavors. This dish pairs beautifully with a tart fruit sauce or chutney to enhance the sweetness of the dressing. Consider complementing the meal with a slice of Key Lime Pie for dessert.
Storage & Reheating
Store any leftover duck and dressing in an airtight container in the refrigerator for up to 3 days. To reheat, place the duck in a preheated oven at 350°F until warmed through. The stuffing can also be reheated in the oven or microwaved, adding a splash of water if it seems dry.
Nutrition & Diet Analysis (per serving)
Each serving of Goose Or Duck And Sweet Dressing contains roughly 1142 calories, with 6g protein, 6g carbohydrates, and 121g fat. It is an excellent source of vitamin A (333% of the Daily Value) and iron (52% of the Daily Value), and a good source of vitamin C and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a goose instead of a duck for this recipe?
Yes, you can use a goose instead of a duck. Just keep in mind that cooking times may vary due to the larger size of the goose. Ensure it is cooked thoroughly by checking the internal temperature, which should reach 165°F.
What can I substitute for the prunes in the stuffing?
If you don’t have prunes, you can substitute dried figs or raisins. Both will add a similar sweetness and texture to the stuffing. For a less sweet option, consider using chopped apples or cranberries for a tart flavor.
How do I know when the duck is fully cooked?
To ensure the duck is fully cooked, use a meat thermometer to check the internal temperature in the thickest part of the thigh. It should reach at least 165°F. Additionally, the juices should run clear when pierced. Let it rest for 10-15 minutes before carving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).