Roast Duck

Roast duck © kvalifood.com

Roast duck stuffed with prunes and apples is one of the most classic Danish festive dishes. The duck roasts slowly at low heat so the meat turns tender and the skin gets crispy. The gravy is made from the pan drippings, bolstered with a stock from the neck and wings. Serve with boiled potatoes and red cabbage.

Ingredients

Yields 4-6 servings

  • 1 duck, about 2–2½ kg
  • salt
  • pepper, freshly ground
  • 125–150 g prunes, pitted
  • 3–4 large apples, cut into wedges
  • liver and heart from the duck

Stock

  • wings and neck from the duck
  • 700 ml water
  • 2 sprigs parsley
  • 1 sprig thyme
  • 1 small onion
  • 1 small carrot

Gravy

  • 400 ml pan drippings
  • 2 tbsp plain flour
  • kitchen browning (optional), to taste
  • salt
  • pepper

To serve

  • boiled potatoes (or browned potatoes)
  • red cabbage
  • gravy

Directions

Make the stock

Simmer the wings, neck, and giblets in water with herbs, onion, carrot, and salt while the duck roasts. Strain the stock.

Stuff the duck

Preheat the oven to 320°F (160°C). Remove excess fat from the inside of the duck. Rub it inside and out with salt and pepper. Brown the liver and heart in a little duck fat, then cut the liver into a few pieces. Place the liver, heart, prunes, and apple wedges inside the duck. Close with skewers and tie the legs together.

Roast in the oven

Place the duck breast-side down on a rack over a roasting pan. Put it on the lowest rack in the oven. Roast for about 35–40 minutes per kg. Pour off the fat from the roasting pan after the first 15 minutes. Turn the duck over. Pour the strained stock into the roasting pan and continue roasting.

Finish browning

Pour the pan drippings out of the roasting pan. Raise the oven temperature to 480°F (250°C). Drizzle 1 tbsp cold water over the duck and brown it with the oven door slightly ajar until the skin is crispy and golden. Watch it closely.

Make the gravy

Skim the fat from the pan drippings and measure out about 400 ml. Bring to a boil in a saucepan. Whisk flour mixed with a little cold water into the gravy. Let it simmer on low heat for 5 minutes. Add a drop of kitchen browning if you like. Season to taste.

Serving

Let the duck rest for 10 minutes with the oven door slightly ajar. Carve it and arrange the prunes and apples alongside. Serve with gravy, potatoes, and red cabbage.

Notes

  • Soaking the prunes in water overnight means they add extra moisture during roasting.
  • Stuffing keeps the duck juicier — an empty duck dries out more easily.
  • Low oven temperature (320°F / 160°C) gives the most tender meat. Some people even use 250°F (120°C) for 5–6 hours for a slow roast.
  • Goose is roasted the same way. Allow 40 minutes per kg plus the browning step.
  • Roast duck is traditionally served on Morten’s Eve (November 11th) and Christmas Eve.
  • Brined duck is a variation: the duck is cured in a brine for 2 days then simmered with herbs.