Whole Roast Duck With Apple and Cranberry Stuffing

Impress your holiday guests this year with crisp, delicious and full of juices roasted duck. This recipe is very simple and easy to make. The best way to serve it is with mashed potatoes.

Canard farci aux pommes et aux airelles

Whole Roast Duck With Apples And Cranberry Stuffing

Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Resting time 10 minutes
Total Time 2 hours 5 minutes
Servings 4 servings


  • 1 (2 kg, or more) duck
  • Salt and freshly ground black pepper
  • 20 g butter (or 2 Tbsp olive oil)
  • 1 onion
  • 2 sticks celery
  • 2 apples Granny Smith
  • 1 cup fresh cranberries
  • 1/2 cup bread crumbs
  • 1 Tbsp olive oil


  • Wash and pat dry duck with paper towels. Season inside and outside with salt and pepper.
  • Peel and finely chop the onion.
  • Cut celery into thin slices.
  • Peel, core and cut apples into small cubes.
  • Heat olive oil or butter in a frying pan. Add onion and celery and sauté for 3-4 minutes until golden. Season with some salt and pepper.
  • Add apples and cranberries. Remove from the heat.
  • Add bread crumbs and mix well.
  • Preheat oven to 400 degrees F. Stuff duck with prepared stuffing. Secure skin underneath with skewer or toothpicks.
  • Rub the skin with olive oil and place it into the roasting pan with the breast side down. Roast for one hour.
  • Baste all over every 15-20 minutes with juices from the bottom of the pan.
  • Flip the duck over and continue to roast for another 20-30 minutes. Cover wings and legs with foil if it gets too brown.
  • The duck is done if the juices run clear when a skewer is inserted in the thickest part of the leg. Remove from the oven and cover the duck with aluminum foil for at least 10 minutes.
    Canard farci aux pommes et aux airelles
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Pumpkin Soup

French recipe for a silky and smooth Pumpkin Soup with two main ingredients. Healthy, colorful, and easy to make. If you have a blender, you have to try this recipe as soon as pumpkins are in season.

To impress your guests, serve this soup in individual pumpkins.

Pumpkin Soup

This soup is delicious and silky even without any cream. I add very little, just to make it look beautiful.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings


  • 2 leeks (white part only)
  • 1 medium pie pumpkin or sugar pumpkin (about 1.5 kg)
  • 4 Tbsp olive oil
  • Salt and freshly ground black pepper
  • Some heavy whipping cream or sour cream (optional)
  • Some fresh herbs (cilantro, green onion, parsley) to garnish


  • Wash and chop the leeks.
  • Wash the pumpkin and cut it in half horizontally. Scrape the inside of the pumpkin clean with the spoon or ice cream scoop (you can use the seeds for another recipe).
  • Peel and cut into regular cubes.
  • In a large skillet, heat the olive oil over medium heat. Cook and stir leeks until they are soft and translucent, about 5 minutes.
  • Add pumpkin cubes and cook for 5-7 more minutes. Stir occasionally.
  • Transfer the veggies into a large pot. Add just enough water to cover them, and bring to a boil. Add salt and pepper. Simmer about 15 minutes until the pumpkin is cooked.
  • Puree the soup with an immersion blender or in a food processor. Add a little more boiling water if the soup is too thick. Taste for flavor, and feel free to add more salt or pepper.
  • Serve hot, with sour or heavy whipping cream and fresh herbs.

For a special presentation:

  • Cut off the top of a small pumpkin and scrape the inside.
  • Before adding the soup, heat the pumpkin for few minutes in the oven, then add the hot soup and serve immediately.
Tried this recipe?Let us know how it was!
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