Danish Christmas - duck and gravy

The main dish for your Danish Christmas feast
4 Servings

  • 1 duck (aprox. 3600 g)
  • 2 tsk sea salt
    • 3 peeled appels in wedges (aprox. 325 g)
    • 200 g prunes with out the stone
    • ¾ liter water
    • Sauce
    • duck stock from the roasting pan
    • ½ liter Heavy cream
    • ½ tsk salt
    • freshly ground black pepper
    • 1 spsk duck fat
    • brown food colouring

    1) DUCK : Clean , rinse and dry the duck. Remove feather debris. Cut wing tips and rump of .

    2) Rub the duck inside and out with salt and pepper.

    3) Stuff the duck with apples and prunes and sew it together with cotton string . Tie wings and thighs into duck’s body.

    4) Add the duck breast side up on the oven rack. Put half of the water, wing tips, neck and giblets (omit the liver) in the roasting pan . Put the rack on top and cook another middle of the oven on 175ºc.

    5) Add remaining water little by little when needed. Take the duck out after 2 ½ hours other out . Feel if the thighs are loose and see if the juices are clear, if not give the duck a bit more in the oven.

    6) Let it rest , covered, for approx. ½ hours.

    7) SAUCE: Sieve duck juice/stock and foam fat off from the roosting pan. Measure the stock , add water or boil in - 1 cup total .

    8) Add the heavy cream , salt and pepper, duck fat, wing tips, neck and giblets. Bring the sauce to a boil and season to taste .

    To serve : Sieve the sauce , and stir in the brown food colouring
    Divide the second of drumsticks, thighs and wings. Share each breast piece in 3-4 pieces . Place the meat in a baking dish . Arrange apples and prunes in a bowl. Grill the duck meat in the middle of the oven.

    Conversion calculator
    blog comments powered by Disqus