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Danish Christmas Duck

Chicken.delights's picture
Ingredients
  Duck 5 Pound (1 Duck, 5 Pound Or More)
  Butter 1⁄2 Ounce
  Apples 1 Pound
  Stoned prunes 6 Ounce
  Orange 1⁄2 , rind grated
  Oil 2 Tablespoon
  Brown stock 3⁄4 Pint
  Cornflour 1 Tablespoon (Leveled)
  Double cream 2 Fluid Ounce
Directions

GETTING READY
1. Rinse duck out with cold water and dry thoroughly, prick breast with a fork and rub over with butter and seasoning.
2. For stuffing, peel and thickly slice apples and remove stones from soaked prunes.

MAKING
3. In a bowl mix both with some grated orange rind and a little salt and sugar.
4. Stuff inside duck and sew up opening.
5. In oven heat oil add duck, baste thoroughly and roast for 1 1/4-1 1/2 hours, basting frequently, adding a little stock half way through cooking.
6. When the duck is almost done, pour off pan drippings and brown bird in slightly hotter oven.
7. Put duck on to serving dish and keep hot.
8. Skim fat off roasting juices, add remaining stock and cook for a few minutes adding port or red wine (if available).
9. Mix cornflour with a little cold water, then spoon a little hot sauce into cornflour, return to pan and bring to the boil.
10. Then add cream and seasoning.

SERVING
11. Serve with red cabbage and browned potatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Occasion: 
Christmas
Ingredient: 
Poultry
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
120 Minutes
Servings: 
4

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