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.

Cranberry-Stuffed Roast Duck (Avenes pildīts cepts vistas)

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

  1. Preheat the oven to 350°F (175°C).
  2. Rinse the duck inside and out, then pat dry with paper towels.
  3. In a bowl, mix the cranberries, onion, garlic, thyme, salt, and pepper to make the stuffing.
  4. Stuff the duck with the cranberry mixture and secure the cavity with skewers or kitchen twine.
  5. 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).
  6. 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