Roasted Duck

  • Yield: 4 to 6 servings

Ingredients

Duck:
2-- fresh or frozen ducks
2-- Granny Smith apples, peeled and cut into 1/2-inch pieces
2cups dried pitted prunes
-- Salt and pepper to taste
Sauce:
1/4teaspoon salt
1teaspoon ground pepper
2-- oranges
1cup (about) all-purpose flour
-- Kitchen Bouquet, for color
1/3cup heavy cream (optional)

Instructions

  1. To prepare the duck.  Thaw frozen ducks in the refrigerator overnight.  Remove and reserve the necks, hearts and giblets from the duck cavities.  Rinse the ducks under cold running water.  Remove and reserve the last joints from teh wings; discard any excess fat.
  2. Mix the apples and prunes in a bowl.  Stuff into the duck cavities and secure the cavities with wooden picks.  Season the ducks with salt and pepper.
  3. Place the ducks in a roasting pan and add 1/2-inch water.  Place on the center oven rack and roast at 325F for 1 hour.  Roast for 2 1/2 hours longer or until done to taste, basting ever 15 minutes.  Remove to a plate and tent with foil.  Reserve the pan drippings for the sauce.
  4. To prepare the sauce.  Combine the reserved necks, hearts, giblets and wing tips with enough water to cover in a medium saucepan.  Add 1/4 teaspoon salt and 1 teaspoon pepper.  Bring to a boil and skim off any foam that rises to the surface of teh water.  Reduce the heat and simmer for 1 1/2 hours.
  5. Cut the oranges into quarters and squeeze the juice into the saucpan.  Add the orange rinds to the saucepan and cook for 15 minutes.  Stir in the reserved drippings and return to a boil.
  6. Strain the mixture into a heavy saucepan.  Return to a boil and remove from the heat.  Let stand until the fat rises to the surface.  Sprinkle the flour on the surface and let stand until the flour is absorbed and falls to the bottom of the saucepan.  Skim off any remaining fat.
  7. Bring to a rolling boil and cook for 5 minutes, whisking constantly.  Stir in the Kitchen Bouquet and cream.  Return to a boil and keep warm.
  8. Cut the ducks into quarters and cut the leg and thigh portions apart, reserving the stuffing.  Cut the breasts into halves, if desired.  Place on a serving tray and serve with the sauce and the apple and prune stuffing.

Recipe reprinted with permission from Stig Hansen’s Cooking Danish, A Taste of Denmark (Eden, Utah, 2007).