Duck with Orange Hazelnut Stuffing

This Duck with Orange Hazelnut Stuffing is pure dinner-table magic! The duck roasts to juicy, tender perfection, while the stuffing is bursting with aromatic orange zest and the irresistible crunch of toasted hazelnuts. Tart citrus and buttery nuts make each bite a true flavor adventure.

This showstopping main course is just the thing when you want to impress—think holiday gatherings, festive dinner parties, or any time you want to give a meal the gourmet treatment. Every bite tastes like you bought a ticket to France!

This recipe is one of my family's most requested holiday dishes, inspired by classic French flavors but with a cozy, homemade twist. If you’re looking for something extra-special to crown your table, this is the one.

Why You'll Love This Recipe

• Gourmet flavors with simple steps
• A showpiece main dish perfect for entertaining
• Stuffing is fragrant, zesty, and deliciously nutty
• Juicy, tender duck guaranteed—no dry meat
• Satisfying combination of sweet, savory, and crunchy

Key Ingredients for Duck with Orange Hazelnut Stuffing

See recipe card below for full list of measurements, ingredients, and instructions.

Duck

Duck is the star of this recipe, offering rich, flavorful meat that turns incredibly juicy when roasted. Look for fresh or thawed whole duck, about 5 to 6 pounds. Be sure to pat it dry for crispier skin and trim any excess fat.

Oranges

Fresh oranges brighten both the stuffing and the duck with vibrant citrus notes. You’ll use the zest and some juice, so use unwaxed, organic oranges if possible. Blood oranges, mandarins, or even tangerines also work well for a twist.

Hazelnuts

Hazelnuts add an irresistible earthy crunch to the stuffing. Toasting them beforehand brings out their best flavor. If you can't find hazelnuts, try toasted almonds or pecans—just note the flavor will shift slightly, but the texture will stay spot-on.

Fresh Herbs

Aromatic herbs like thyme, sage, and parsley infuse the stuffing (and the duck) with savory depth. Use fresh if you can—the flavor really shines—but dried herbs work in a pinch (use half the amount).

Rustic Bread

A hearty, rustic bread like sourdough or country loaf makes the stuffing satisfying and soaks up all the savory juices. Cut it into cubes and let them dry out a bit for the best texture. Gluten-free bread works if needed!

Instructions for Duck with Orange Hazelnut Stuffing

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Duck

Remove the duck from the fridge 30 minutes before starting. Pat it very dry with paper towels, then season liberally inside and out with salt and pepper. Prick the skin all over with a sharp knife or skewer—this helps the fat render and the skin crisp up beautifully. Set aside.

Make the Hazelnut Orange Stuffing

Preheat your oven to 375°F (190°C). In a large skillet, melt the butter and olive oil over medium heat. Add onion, celery, and garlic. Sauté until softened and fragrant, about 5 minutes.

Add the bread cubes and toast lightly for 2 minutes, stirring often. Stir in orange zest, orange juice, hazelnuts, herbs, a big pinch of salt and pepper. Pour in the stock and stir until the bread is moist but not soggy. Taste and adjust seasoning, then let cool a few minutes. Mix in the beaten egg to bind the stuffing.

Stuff and Truss the Duck

Fill the duck’s cavity loosely with stuffing (do not overpack, as the stuffing expands). Use toothpicks or kitchen twine to secure the opening, trussing the legs together. Scatter any leftover stuffing in the bottom of your roasting pan.

Roast the Duck

Place the duck breast-side-up on a rack in a roasting pan. Roast for 1 3/4 to 2 hours, or until the thickest part of the thigh reads 165°F (74°C) and the skin is gorgeously crisp and golden. Spoon rendered fat from the pan every 30 minutes and reserve for future use. If the duck browns too quickly, tent loosely with foil.

Rest, Carve, and Serve

Transfer the duck to a cutting board and let rest for at least 15 minutes before carving (crucial for juicy meat!). Carve the duck, scoop out the stuffing, and serve everything with any pan juices and extra oranges or fresh herbs for garnish.

Recipe Variations

Citrus Swaps

Try blood oranges, tangerines, or even Meyer lemons in place of standard oranges for a new flavor spin. Each brings a slightly different brightness to the stuffing and the pan juices!

Go Nut-Free

If you're avoiding nuts, swap the hazelnuts for toasted pumpkin or sunflower seeds. You'll still get great texture and a lovely, subtle flavor.

Gluten-Free Adaptation

Use your favorite sturdy gluten-free bread for the stuffing. Dry it out in a low oven until slightly crisp for the best texture.

Herby Upgrades

Experiment with different fresh herbs—rosemary or marjoram are delicious alternatives. Add a little chopped chive or dill for a unique twist.

Make it Extra-Decadent

Add diced dried apricots or cranberries to the stuffing for a pop of sweetness. Or mix in a handful of cooked wild rice or sautéed mushrooms for even more autumnal flavor.

Serving Suggestions

Duck with Orange Hazelnut Stuffing shines as a centerpiece for festive occasions. Serve alongside garlicky green beans, crispy roast potatoes, or a simple mixed greens salad tossed with a citrus vinaigrette. Garnish with extra orange slices and a scattering of fresh thyme leaves for a truly elegant presentation.

Storage and Reheating

Store leftover duck and stuffing separately in airtight containers in the fridge for up to 3 days. To reheat, place duck portions and stuffing in a covered baking dish and warm in a 325°F (165°C) oven for 15 to 20 minutes, or until heated through. The stuffing can also be microwaved in short bursts. For longer storage, freeze carved duck and stuffing individually for up to 2 months—defrost overnight in the refrigerator before reheating.

Frequently Asked Questions About Duck with Orange Hazelnut Stuffing (FAQ)

Q: Can I prepare the stuffing ahead of time?
A: Absolutely! You can make the stuffing up to a day in advance—just store it in the fridge and allow it to come to room temperature before using.

Q: What if I don't have a roasting rack?
A: No problem. Arrange thick slices of onion or carrots at the bottom of your roasting pan to lift the duck—they'll catch drippings and add flavor to the pan juices.

Q: How can I tell when the duck is done?
A: Use a meat thermometer. The thickest part of the thigh (not touching the bone) should read 165°F (74°C), and the juices should run clear.

Ready to wow your guests? This Duck with Orange Hazelnut Stuffing takes center stage at any gathering. The flavors are rich, festive, and sure to impress. Give it a try, then don’t forget to leave a comment or rating—I love hearing about your creations!