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Christmas duck stuffing

This Christmas is the stuffing baked separately from the duck and presented in a festive star shape.

Preparation time 10 minutes .. Baking 15 minutes


  • 1 medium onion, chopped
  • 2 rashers bacon, chopped
  • 100 g pistachio nuts, shelled
  • 100 g pine nuts roasted
  • 1 tbsp parsley, chopped
  • 1/2 tbsp sage, chopped
  • 1/2 tbsp thyme, chopped
  • 1 lemon, zest and juice
  • 1 cup white breadcrumbs
  • 1 egg, lightly beaten
  • salt & pepper


In a suitable pan over a medium heat cook the bacon for 1-2 minutes. Add the onion to the pan and cook it without colouring for a 2 minutes. Allow to cool slightly. In a large bowl combine all the ingredients together and mix well. Stuff duck neck skin with mixture and secure at both ends with string or a wooden cocktail stick. Bake alongside roast duck for 15 – 20 minutes or until firm and golden.


This stuffing maybe prepared up to several days prior to cooking the festive meal.

If you are cooking for a crowd double the recipe and press mixture into a long loaf tin and bake basting with a little duck fat every now and then.

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