Apricot and Almond Stuffing

This is a great stuffing which stays nice and moist and goes very well with duck.


  • 1 cup dry apricots
  • ½ cup wine vinegar
  • 1 cinnamon stick
  • 1 medium onion, chopped
  • 1 tsp. chopped parsley
  • 1 tsp. chopped rosemary
  • 1 tsp oil
  • ½ cup flaked almonds
  • ½ cup breadcrumbs
  • Salt and freshly ground black pepper


  1. Put the apricots, vinegar and cinnamon stick into a small pan and heat slowly on a low heat until the apricots are moist and the vinegar is absorbed.
  2. Lightly cook the onion until transparent in the oil, and then add the herbs.
  3. Discard the cinnamon stick, chop apricots roughly and add to the onions, then add the almonds, breadcrumbs and seasoning, mix well.
  4. Form into a log in tin foil and cook alongside the duck for 20 to 30 minutes.

Hint: If you remove the neck from the duck and remove the bone, you can use the neck skin to place the stuffing in.

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