Christmas Duck
My father and I use this recipe from dk.kultur.mad+drikke every year to prepare our Christmas duck (thanks to Stig Bergmann). If you want a delicious, tender duck for your holiday meal, this recipe is perfect for you.
Servings 4
Equipment
- Meat needles for sealing
Ingredients
- 1 duck 3 kg or more
- salt and pepper to taste
- 3-4 apples preferably Belle Boskop or even better Cox Orange, sliced
- 1 handful prunes pitted
Instructions
- Prepare the Duck: Clean the duck and rub it inside and out with salt and pepper.
- Prepare the Stuffing: Clean and slice 3-4 apples. Mix the sliced apples with a handful of pitted prunes.
- Stuff the Duck: Fill the duck with the apple and prune mixture, and seal it with meat needles.
- Cook the Duck: Place the duck on the roasting pan, breast side down. Roast in a 130°C oven for 4 hours.
- Turn the Duck: After 4 hours, turn the duck over and continue roasting for another 2 hours. It should now be so tender that it barely needs to be carved.
Notes
The recommended weight for the duck is 3 kg or more, as there is not much meat on smaller ducks.
The suggested apple varieties enhance the flavour.
The suggested apple varieties enhance the flavour.