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Duck with Apple & Rosemary Stuffing with Port Jus

60 minutes – plus marinade time



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Sunset Dinner


This is a great dish for a celebration meal.

Oven temperature

200°c/180°c fan – 400°f – Reg 6


  1. Season duck breast and score skins cover with bacon and rosemary stalks and leave for at least an hour to marinate.

  2. Prepare vegetables and make stuffing- Remove crusts from bread, chop rosemary, parsley, hazelnuts, onions and garlic. Peel, core and chop apples. Zest orange

  3. Heat 3 tabs of oil in frying pan, tear bread into small cubes and fry for 4 mins until golden brown, add rosemary and cook for further minute. Remove from pan

  4. Add nuts to pan and toast for 2 minutes take out and put with bread

  5. Melt 25g butter & 1 tab of oil in pan and gently fry onion until translucent add garlic for 1 minute.

  6. Add prepared apple to pan with sugar and fry for 4 minutes until softened and just browning.

  7. Take off heat and combine all ingredients together, leave to cool

  8. Shape stuffing into balls – you can add an egg here to help bind everything together

  9. Slice onion and place on base of roasting tray add oil and heat for 5 minutes in oven

  10. Put prepared breasts in pan with stuffing balls and cook for 20 minutes take out breast and let rest covered with foil.

  11. At this stage if the stuffing not cooked leave in oven but keep an eye on them so they don’t dry out.

  12. Melt butter in pan and add flour stir and cook for 1 minute add Port and stock slowly make sure no lumps simmer for 5 minutes add seasoning and any juices from roasting tray.

  13. Serve make sure jus is piping hot.

Cooks tips

Stuffing and jus can be made in advance so no fuss on the evening!

Serve with

Seasonal vegetables

Wine pairing


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Vegetarian information
Sunset Dinner



  • 4 tabs oil

  • 3 slices white bread

  • Fresh rosemary

  • 50g hazelnuts

  • 50g butter

  • 2 onions

  • Garlic clove

  • 200g cooking apples

  • 1tsp caster sugar

  • Orange – small

  • 20g fresh parsley

  • Seasonings


  • 6 duck breast

  • 6 slices bacon rasher

  • 1 onion

  • Fresh Rosemary

  • Jus

  • 25g butter

  • 2tab plain flour

  • 100ml port

  • 250ml chicken stock

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