Juicy stuffed Russian Christmas DUCK with cranberry sauce

  • Level: tricky
  • Total time: about 3 hours
  • Yield: 5 servings
  • Russian Christmas dish is not a turkey, but a duck or a goose )))) !


  • 1 duck about 2 kg
  • duck or chicken liver 200 g
  • 2 onions
  • 0,5 tbsp of olive oil and 0,5 tbsp of butter
  • handful of wild dried mushrooms (in this case portobello)
  • 1 egg
  • 1 apple (I used from my garden and frozen)
  • salt on taste
  • black pepper on taste
  • 3 garlic cloves
  • spices on your taste (I prefer cumin and coriander)
  • cranberry sauce
  • 150 g of cranberry
  • 4 heaped tbsp of organic honey
  • 2-3 star anise
  • 2-4 cloves
  • grated nutmeg
  • a splash of brandy
  • 10-12 potatoes


♨️ Remove with a sharp knife the duck bone core ( here except for bones in legs and wings). More details you can find on this blog. Remove excess moisture the duck thoroughly with a paper towel. Dried mushrooms pour with boiling water and let them soak.. Bring to a boil water with chicken or duck liver and cook (in the original recipe, duck liver, heart and stomach are boiled together with the throat, it takes longer in time) for 20 minutes until soft.

♨️ Peel the onion and chop finely, saute in a mix of butter and olive oil for 5 minutes. Grind or mince the boiled liver with mushrooms, mix with fried onions, a raw egg, apple slices, season with salt and pepper. Then to stuff the deboned duck, rolled and stitched up into a loaf shape.

♨️ Peel the potatoes, cut into quarters, boil in salted boiling water for 10 minutes, drain the water and layer under the duck in a cast-iron mold. Cook in the oven at 180 ° C for about 2.5 hours or more until the duck is ready, periodically watering the duck with the juice that stands out.

♨️ Crush the cranberries with honey, bring to a boil, add spices, brandy and cook for 10 minutes. Remove from heat, cover with a lid and let it aside, remove spices before serving. Cut the duck and serve with potatoes and sauce.