Duck Roast with Apples

Duck Roast with Apples

The soy-honey basting allows for a nice coloring while enhancing the rich flavour of the duck.

6 servings
Preparation 15 min
Cooking 2 h

310 calories per serving 


1 duck, whole   2 kg
1 carrots   100 g
1 leeks   300 g
1 stalk celery   70 g
3/4 tsp salt   4 g
1/2 tsp peppercorns   2 g
12 cups water   3 L
1/4 cup soy sauce, low-sodium   65 mL
1/4 cup honey   90 g
6 apples, Cortland or Lobo , peeled and quartered   1.1 kg

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.


  1. Prepare the vegetables: Cut the leek into large chunks, cut the carrots and celery stalks in half. Place the vegetables and whole duck into a pot. Add cold water to cover (2-3 cm above the duck). Add peppercorns and salt (not too much, you can always add more later on). Bring to a boil, then reduce to a very gentle simmer: liquid should just bubble up to the surface. Cook, covered, for 1 h. Let the duck cool down in its broth (This step can be made a few days ahead and the duck kept aside in its broth in the refrigerator).
  2. Preheat the oven to 150°C/300°F.
  3. Take the duck out of the broth and discard the vegetables. Set aside the broth and the fat (on the surface of the broth) for use in other recipes. Peel and core the apples, then quarter them. Pour the soy sauce and honey into a small bowl then mix well. Use this mixture to baste the duck and apples, then place them on an oven-proof plate.
  4. Cook in the middle of the oven, until the duck is tender and golden-brown, about 1 h or longer depending on the size of the duck (use 30 min per kilo of meat as the cooking time). About half-way through the cooking, turn the duck and apples, then baste with the cooking juice from the plate.
  5. Serve the duck with the apples and cooking juices on the warmed serving plates.

Nutrition Facts Table

Nutrition Facts

per 1 serving (290g)


% DV*

* DV = Daily Value




11 g

16 %

Saturated 4 g
+ Trans 0 g

19 %


80 mg


420 mg

18 %


35 g

12 %


5 g

18 %


29 g


22 g

Vitamin A

35 %

Vitamin C

4 %


4 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Trans Fat
Low :
Calories, Saturated Fat
Source of :
Copper, Folacin, Magnesium, Vitamin E, Vitamin K
Good source of :
Fibre, Iron, Manganese, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B12, Vitamin B6
Excellent source of :
Niacin, Selenium, Vitamin A, Vitamin B2, Zinc

More info

This recipe is in the following categories: Duck | Main courses/Entrées | Diabetes-friendly | Halal | High Fibre | High Iron | Kosher | Low Calorie | Low Saturated Fat | Bake | Roast | Christmas | Easter | Thanksgiving

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