This is a roast duck recipe from Lübeck, Germany. You can use this as a great Christmas stuffing for turkey or any other fowl or poultry, but you'll have to change the stuffing quantities depending on the size of the bird.
15 people made this
4 tablespoons rum
3 small tart apples, peeled, cored and diced
2 tablespoons butter
200g white bread, diced
1/4 teaspoon ground cardamom
1/4 teaspoon dried sage
salt and freshly ground pepper to taste
1 young duck (about 2kg)
1 tablespoon clarified butter
250ml white wine
Method Prep:45min › Ready in:45min
Preheat the oven to 200 C / Gas 6.
Rinse the raisins under cold water and drain well. Soak in rum.
Heat 2 tablespoons butter in a large frying pan and fry the diced bread in it over a medium heat, and until it becomes golden in colour. Add spices, salt and pepper. Place into a bowl.
Simmer the apple cubes in the same pan for 4 minutes, turning them from time to time, until they begin to soften. Add to the bread mixture. Mix in the raisins and rum.
Wash the duck under cold water and dry off with kitchen paper. Rub the insides and outsides with salt and pepper.
Heat the clarified butter in the pan over medium high heat and sear the duck in it. Stuff the duck with the filling. Close the cavity with kitchen string. Lay the duck in a roasting dish with the breast side-up.
Deglaze the duck stock in the pan with water and pour it over the duck. Cover the roasting dish and roast for 30 minutes. Remove the lid and continue to roast the duck for another 45 minutes, basting it with its juices from time to time.
Pour out the juices and combine with white wine. Boil for a few minutes in a small saucepan. Season with salt and pepper.