Cranberry-Stuffed Roast Duck (Avenes pildīts cepts vistas)
Avenes pildīts cepts vistas, or Cranberry-Stuffed Roast Duck, is a traditional Latvian dish that combines the rich flavors of roast duck with the tartness of cranberries. This recipe is perfect for a special occasion or holiday feast.
Ingredients
- 1 whole duck, about 4 pounds
- 1 cup fresh or frozen cranberries
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Rinse the duck inside and out, then pat dry with paper towels.
- In a bowl, mix the cranberries, onion, garlic, thyme, salt, and pepper to make the stuffing.
- Stuff the duck with the cranberry mixture and secure the cavity with skewers or kitchen twine.
- Place the duck on a rack in a roasting pan and roast for 2 hours, or until the internal temperature reaches 165°F (74°C).
- Let the duck rest for 15 minutes before carving and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Roasting pan Rack
Tools
Skewers or kitchen twine
Serving suggestions
Serve the cranberry-stuffed roast duck with roasted vegetables and a side of cranberry sauce for a festive and flavorful meal.
Tips & tricks
Make sure to baste the duck with its own juices every 30 minutes while roasting to keep it moist and flavorful.
Cost
$25