Slow-roast duck

Slow-roast duck

Scandinavian Christmas
Lars Ranek

Always part of our Christmas dinner, I cook four to five, so I don’t have to cook again until New Year! In our street, we line up all the barbecues and the men cook the birds, while they drink wine and beer. They are always in the Christmas spirit by dinner time…


Quantity Ingredient
2 ducks

For the stuffing

Quantity Ingredient
400g celeriac
25g unsalted butter
2 shallots, roughly sliced
2 tablespoons finely chopped parsley stalks
350g organic dried apricots, halved
50ml brandy
3 allspice berries
2 teaspoons salt
freshly ground black pepper


  1. Remove the giblets from the ducks and rinse them inside and out. If there is much fat inside, remove some of it, melt it and save it to use for crisp roast potatoes. Prepare a barbecue which has a lid.
  2. For the stuffing, peel the celeriac and cut it into chunks. Melt the butter in a sauté pan and add the celeriac, shallots, parsley stalks and apricots. Sauté for five minutes. Add the brandy and sauté for five minutes more, then remove from the heat. Crush the allspice and stir it in with the 2 tsp of salt and a generous amount of pepper. Divide the stuffing in two and put one portion in each duck. Sew them closed with a trussing needle and kitchen string, then rub the ducks with salt and pepper.
  3. Barbecue the birds for four to five hours, turning two or three times, then check if they are done: a probe thermometer in the thickest part of the thigh should read 80°C. Leave to rest for 10 minutes, then carve each bird into eight to 10 pieces.
Christmas Eve
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