Roast duck

Roast duck

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

Christmas dinner. This is a lovely meal that you could serve on other days of the year as well. For my family’s Christmas dinner, I also cook the roast pork with Waldorf salad, and serve with redcurrant jelly. It is a real feast.

Ingredients

Quantity Ingredient
1 free-range duck
salt
pepper

Filling

Quantity Ingredient
1 apple, cored and cubed, such as Cox’s Orange Pippin
100g prunes
Gravy

Method

  1. Preheat the oven to 200°C. Pour boiling water over the duck. Rub the inside of the duck with salt and freshly ground pepper. Mix the apple and prunes together, put them in the cavity then close it with a trussing needle. Season the outside with salt and pepper.
  2. Place the duck on a rack and place the rack in a roasting tray. Roast for 2 1⁄2 hours, then leave the duck to rest for 10 minutes. Raise the oven temperature to 230°C.
  3. Carve the duck into ten pieces, place in an ovenproof dish and return to the oven for 10 minutes. Serve the duck with the apple-prune mixture on the side.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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