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Duck with Apples and Berry Sauce

Roast duck with sweet apples and tangy berries!

A lot of people are looking for turkey recipes this time of year, but I wanted to provide an alternative for anyone wanting to cook outside of the box! This recipe for roast duck comes all the way from Armenia! With tender, juicy duck, cooked apples, pomegranate seeds, and a tangy berry sauce, this dish is certainly one everyone will remember.

You might be nervous to cook a duck, but I promise it’s no harder than a turkey or whole chicken. Plus, the berry sauce is incredible and will cover up any mistakes. Go ahead and check out the video below to see how it all comes together!


To get started on this delicious meal, preheat the oven to 350F. Rub salt over the inside and outside of the cleaned duck. Place it in a pan, add boiling water to cover the duck, and put on the heat to simmer for 45 minutes.

In a separate pan, add boiling water, salt, and rice. Cook for a few minutes less than the recommended time on the package. When the rice is cooked, drain the water and place half the rice in a bowl. Set aside. In a medium-sized bowl, mix half of the butter (1.5 tablespoons) and sea buckthorn puree. You can find sea buckthorn puree in most international food stores, although you can also use cranberry puree as a substitute!

Pour half of the rice into a separate bowl and add raisins, pomegranate seeds, 1.5 tablespoons of butter, and the sea buckthorn puree mixture. Stir to combine. When the duck is done steaming, carefully remove it from the pot and stuff it with the rice/puree mixture. Bake for 30 minutes.

Meanwhile, put the rest of the rice and butter mixture in a frying pan and arrange the apples on top. Cook on low heat for 20 minutes. Take the duck out of the oven, spread butter mixture on it and place in the oven again for 5 minutes. To serve: Place rice in the middle of the plate and put the duck on top. Arrange the apples on the sides and decorate with pomegranate seeds.

Are you ready to try this recipe for yourself? Check out the ingredient list and step-by-step instructions below!

Serves 4

20m prep time

50m cook time

Ingredients
  • 1 duck (4-5 pounds)
  • 2 1/4 cups rice
  • 1/2 cup sea buckthorn puree (or cranberry puree)
  • 3 tablespoons butter
  • 1 pound apples (about 3 apples), chopped into quarters
  • 1/4 cup pomegranate seeds
  • 1/8 cup raisins
  • 2 teaspoons salt
  • 1 red chili pepper
Preparation
  1. Preheat oven to 350F.
  2. Rub salt over the inside and outside of the cleaned duck. Place it in a pan, add boiling water to cover the duck, and put on the heat to simmer for 45 minutes.
  3. In a separate pan, add boiling water, salt, and rice. Cook for a few minutes less than the recommended time on the package. When the rice is cooked, drain the water and place half the rice in a bowl. Set aside.
  4. In a medium-sized bowl, mix half of the butter (1.5 tablespoons) and sea buckthorn (or cranberry) puree.
  5. Pour half of the rice into a separate bowl and add raisins, pomegranate seeds, 1.5 tablespoons of butter, and the sea buckthorn puree mixture. Stir to combine.
  6. When the duck is done steaming, carefully remove it from the pot and stuff it with the rice/puree mixture. Bake for 30 minutes.
  7. Meanwhile, put the rest of the rice and butter mixture in a frying pan and arrange the apples on top. Cook on low heat for 20 minutes.
  8. Take the duck out of the oven, spread butter mixture on it and place in the oven again for 5 minutes.
  9. To serve: Place rice in the middle of the plate and put the duck on top. Arrange the apples on the sides and decorate with pomegranate seeds.
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