Classic roast duck with apples and prunes
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Gastrotools
Recipes from professionals
For most of the Danish population, Christmas is not complete without a juicy roast duck with crispy skin on the Christmas table. Here is an easy and delicious recipe for classic roast duck stuffed with apples, prunes, onions and thyme.
For best results, take the duck out of the refrigerator one hour before you roast it. If you roast more than one duck at a time, increase the roasting time by 15-20 minutes. Note that all ovens are different, so roasting time may vary. The duck is ready when the thigh bone feels loose when you pull gently on it.
If you want to roast the duck earlier in the day or the day before, simply skip the last step at 225 degrees. Instead, remove the duck from the oven and let it cool and be portioned. Before serving, bring the duck to room temperature, then brush the skin with duck fat. Roast the duck pieces in the oven at 225 degrees for about 15 minutes until the skin is crispy.
Servings
: 4
people
Ingredients
1
whole duck, approximately 3-3.5 kg
2
cooking apples, e.g. Belle de Boskoop
3
small onion
100
g
prunes
2
carrots
1
l
water
8
sprigs
fresh thyme
fleur de sel and pepper
duck neck and possibly wing tips from the duck
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Instructions
Step 1/9
Preheat the oven to 140 degrees with air circulation.
Step 2/9
Remove any giblets from the duck, rinse it, and pat it dry. Rub it inside and outside with salt and pepper.
Step 3/9
Peel the apples and cut them into rough chunks.
Step 4/9
Peel one onion, halve it, and cut it roughly lengthwise. Distribute apple, onion, prunes and 4 sprigs of thyme in the duck cavity, and close it with poultry pins.
Step 5/9
Peel the remaining onions and cut them roughly. Peel the carrots. Distribute both in a roasting pan, add the water, and add thyme, the duck neck and possibly wing tips from the duck.
Step 6/9
Place a rack over the filling in the roasting pan and lay the duck on the rack with the breast side down.
Step 7/9
Place the roasting pan with the duck in the oven and roast it for 1 hour. Turn the duck and continue roasting for 1-1.5 hours, until the duck is tender - check at the thigh. It should feel loose.
Step 8/9
Turn up the oven temperature to 225 degrees and continue roasting for about 20 minutes, until the duck is crispy and golden.
Step 9/9
Let the duck rest for 20-30 minutes before carving.
