Duck Roast with Apple StuffingCourse: MainCuisine: GermanDifficulty: Medium
The duck was a common peasant food throughout history and entered middle and upper-class diets in the 19th century. This roast uses apples and apple wine to fill, making for a regional dish from the Frankfurt area.
1 mid-sized duck, about 3kg
Salt, White Pepper
4 Large Apples
1 Tbsp Oregano
750ml Apple wine
60g Creme Fraiche
- Preheat the oven to 180°C
- With fresh or defrosted duck, dry the bird gently with a paper towel. Remove any gizzards and excess fat around the neck.
- Gently score the duck breasts in a diamond pattern, ensuring to only cut through the upper layer of fat and not the meat underneath.
- Generously season the outside and inside of the bird with salt and white pepper.
- Wash, peel, and cube the apples, mix with the oregano and fill the inner cavity of the duck.
- The duck will take approximately 90 minutes to cook, but you will want to flip the duck halfway through. Start with the duck with the breasts facing upwards, then around the 40-minute mark, you can flip the bird over for the remaining time. To get a nice golden shine, flip the duck over for the last 10-20 minutes and baste with some honey.
- Remove the duck from the oven, and set it aside.
- Put the broth and the roasting juices into a saucepan with the apple wine and bring to a boil. Add the cream, the butter, and the apple filling. Remove from the heat and mix with an immersion blender.
- Carve the duck and serve with the sauce.