How to prepare a perfect roast duck for Christmas dinner or Midsummer Eve
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See the complete instructions for the dinner here ???? https://skagenfood.dk/media/18099216/... Roast duck method: 1. Clean the duck of any offal remains and dry it. Remove any feather and down remains. Cut off the wing tips. 2. Rub the duck thoroughly both outside and inside with coarse salt. 3. Stuff the duck with apples and prunes and sew it together with cotton string or close it with a couple of meat pins. 4. Tie the wings and thighs to the duck's body, if necessary. 5. Place the duck with the breast facing up on the oven rack. 6. Put 1 liter of water, wing tips, neck and any offal (omit the liver) in the oven's roasting pan along with some fresh thyme. 7. Now you have to decide whether you want to roast the duck normally or slow roast it? Both are good - if you have plenty of time, and if you roast the duck the day before, I recommend slow roasting! Place the rack with the duck on top of the roasting pan and roast the duck in the middle of the oven at either 125 degrees for just under 6 hours or at 150 degrees for 2.5-3 hours. 8. During roasting, baste the duck at frequent intervals with the drippings/fat that runs from the duck to the roasting pan below. The more often - the better. 9. When the duck is done, take it out. Check if the thighs are loose, and see if the meat juices are clear (not red) if you prick with a skewer. 10. Let the duck rest, breast side down, covered for at least half an hour. 11. Divide the duck into drumsticks, thighs and wings. Divide each breast into 3-4 pieces. Place the meat in an ovenproof dish. Steps 1-11 can be done the day before - or even better, from the morning of the day itself, so the pork roast can be put in the oven when the duck is done. 12. Brush the duck with some of the excess fat removed from the top and heat the duck in the middle of a 165 degree oven. If necessary, grill the last few minutes to get crispy skin. Sprinkle some good salt on the crispy skin.
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