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| Estimated Times |
Preparation time: 35
Cooking time: 180
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Ingredients
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2
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9
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100
125
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175
200
225
250
servings
| 1 | pcs. | Whole duck ~3000 g |
| 2 | tsp | Sea salt ~11 g |
| 4 | pinch | Black Pepper ~1.5 g |
| 2 | pcs. | Apple ~320 g |
| 200 | g | Prunes |
| 1.5 | kg | Potatoes ~1500 |
| 1 | jar | Potato, canned ~500 g |
| 100 | g | White sugar |
| 2 | tsp | Frying/baking margarine 80% ~9 g |
| 500 | g | Red cabbage, canned |
| 2 | tbsp | Redcurrant jelly ~30 g |
| 4 | tbsp | Wheat flour ~36 g |
| 2 | dl | Semi-skimmed milk ~200 g |
| 1 | tsp | Food colouring ~5 g |
| 1 | sachet | Potato crisps ~200 g |
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Directions
The duck:
Remove the giblets from the duck and rinse well inside and out. Rub the cavity with salt and pepper.
Peel and core the apples and chop into small cubes. Stuff the duck with apples and prunes. The prunes should preferably be stoned. Once stuffed, secure the cavity with a trussing needle.
Place a rack over a roasting tray. Place the duck on the rack, breast-side down. Pour a litre of water into the roasting tray and place in the oven. The oven should be cold. Preheat the oven to 160ºC.
Roast the duck for approx. 3 hours (1 hour per kg).
After 45 mins., pour off the fat from the roasting tray and add a litre of water.
It is important to make sure that there is water in the roasting tray the whole time!
If the skin is not crisp, brown at 250ºC.
Sugar-browned potatoes:
Heat the pan and then sprinkle over the sugar. The sugar first melts, then turns brown. Add 2 tsp butter/margarine and the potatoes. Reduce the heat to 2-3. (Don't worry if the sugar caramelises, it will melt again.)
Turn the potatoes regularly. The potatoes will need approx. 10 mins.
Red cabbage:
Heat the red cabbage in a pan with the redcurrant jelly.
Gravy to serve 4:
Remove the roasting tray from the oven and skim the fat off the jus (by removing with a spoon). Put 1 dl fat to one side.
Heat 1 dl fat in a pan, add 3-4 tbsp flour, stirring rapidly. Add 3/4 litre liquid from the roasting tray and bring to the boil. Add the milk and bring back to the boil over a low heat.
Add gravy browning and season with salt and pepper.
Tip
The best apples for the stuffing are Belle de Boskop or Cox's Orange.
Nutritional data
1,437 Kcal Per Serving
F: 47 g, P: 43 g, C: 217 g, DF: 19 g
5,749 Kcal (127 Kcal/100 g)
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