In Germany and Austria, roast duck for Christmas is traditionally served with potato dumplings and red cabbage.
20 people made this
1 ready to roast duck (about 2kg)
salt and black pepper
dried marjoram, to taste
1 sprig fresh thyme
1 sprig fresh rosemary
250ml red wine
250ml chicken stock
flour or cornflour, to thicken sauce
lingonberry compote, to serve
Method Prep:25min › Cook:2hr › Ready in:2hr25min
Preheat the oven to 200 C / Gas 6.
Rub the duck with salt, pepper and marjoram and place the thyme and rosemary sprigs inside the cavity.
Coarsely chop the onion and place in a roasting tin. If the duck comes with the innards, add those to the tin, too.
Place duck in the roasting tin, breast-side down, and roast for 1 hour. Remove from oven and turn breast-side up, place the apple in the cavity and return to the oven. Roast until golden brown, another 30 minutes to 1 hour, regularly basting with the cooking juices.
Transfer the duck to a platter and keep warm.
Place the roasting tin on the hob. Add the juice of 1 orange, red wine and chicken stock to the tin. Let simmer until all the browned bits from the bottom have loosened.
Strain through a fine sieve into a small saucepan. Dilute 1 tablespoon flour or cornflour in 2 to 3 tablespoons water and stir it into the gravy. Let simmer while stirring till thickened. Season with salt and pepper.
Peel and dice the second orange and add to the gravy. Reheat. Remove the apple from the cavity and top with lingonberry compote.
Instead of 2 oranges, use 1 tin (500g) sour cherries. Add the cherry juice with the red wine in step 6, and the cherries instead of the second orange in step 8.