Roast Duckling with Nettle Stuffing and Wild Plum sauce

Sliced duckling with wild plum sauce

Succulent and tender, slowly cooked and glazed with a wild plum sauce, stuffed with a savory dressing.  Wild nettles are a wonderful addition to this classical dish.

Roast Duckling with Nettle Stuffing and Wild Plum sauce


  • 1 duckling about 3 to 4 pounds
  • Salt, rosemary, thyme and sage
  • Stuffing
  • 4 cup (500 g ) crumbs of hard rolls (about 5 rolls)
  • 2 slices of smoked bacon
  • 1 small onion
  • salt , pepper
  • a pinch of nutmeg, thyme, sage and rosemary
  • 1 eggs
  • ½ cup (60 g) chopped walnuts
  • ½ cup (30 g) chopped young nettles greens
  • ½ cup (250 g) broth or water


Wash duckling and dry on absorbent paper, prick the skin to allow the fat to drain properly. Loosely fill the neck and cavities with stuffing. Loop a cord around the end of the legs and bring together; tie. Rub the outside with salt, thyme, rosemary and sage. Put on a rack above a shallow roasting pan. Roast in a preheated slow oven (325 F) (160 C). A three to four pound duckling requires 2 ½ to 3 hours.

About 30 minutes before the duck is done. Drain off the drippings from pan and reserve fat. Increase oven temperature to hot (400 F) (200 C). Brush skin with plum sauce. Finish cooking basting occasionally with sauce. The duck is done when drumstick can be pulled away from the body.

Wild Plum Sauce

In a small pot mix together following ingredients and bring to a boil. Reduce heat. Bast duck with plum glaze. Serve as a sauce with duck.


  • zest of 1/2 orange
  • ¼ teaspoon ground allspice
  • 2 tablespoon soy sauce
  • 60ml (1/4 cup) port wine
  • ½ cup homemade wild plum preserves


Yield: 10 servings

Prep Time: 1 hour

Cooking Time: 3 hours

Total Time: 4 hours

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Preserving Wild Plums