German🥩 Meat

Christmas Roasted Duck

Name: Christmas Roasted Duck
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 Male Barbary duck; 2 tbsp Black peppercorns; 1 tbsp Allspice; 2 Cloves; 1 Bay leaf; ~1 tbsp Mugwort; 2 Onions; 1 Apples; 2 tbsp Duck or goose fat; ~1½ tsp Salt; ~½ tsp Black pepper; ~1 tsp Marjoram

⏱ 210 min🍽 Serves 4

A classic Christmas centrepiece prepared using a two-stage cooking method over two days to guarantee success. The duck is first poached in seasoned vegetable broth, then partially roasted, cooled, and boned. On serving day, it is gently reheated and finished with high-heat crisping. This approach ensures moist, tender meat with easy-to-remove bones and minimal day-of-dinner stress.

Adapted from a video by CALLEkocht - Omas Rezepte

Angst vor der Weihnachtsente? Nicht mit diesem Rezept!

Watch on YouTube

Ingredients

Male Barbary duckChoose male as it is typically at least 1 kg heavier than female1
Black peppercorns2 tbsp
Allspice1 tbsp
Cloves2
Bay leaf1
MugwortA generous handful~1 tbspest.
Onions2

Steps

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1
Prepare the duck: clean the bird and trim the wing tips and tail. Fill a large roasting pan with salted water and add a whole apple (skin and core intact) and chopped onions.
2
Add spices: stir in the black peppercorns, allspice, cloves, bay leaf, and mugwort. These will infuse the duck with complex flavour during the poaching stage.
3
Poach the duck: place it in the seasoned water, adding more water to cover completely. Cover with a lid and simmer for about 45 minutes. The duck will become evenly seasoned as the spices infuse throughout.
4
First roast: remove the poached duck and place in a roasting pan. Bake at 190°C (375°F) for about 45 minutes to 1 hour until the skin turns golden. Reserve the cooking liquid for making sauce.
5
Cool and debone: allow the roasted duck to cool completely overnight. Cut the duck in half using kitchen shears or a knife. Carefully remove all large interior bones (ribs, breastbone, thighbone, and wing joints) while keeping the leg and wing bones attached.
6
Make the stuffing: sauté chopped onions and apple pieces in duck fat until the apple is tender. Add dried cranberries and breadcrumbs as a binder. Season with marjoram, salt, and pepper.
7
Spoon the stuffing into the deboned duck halves. Add about 3 mm of water to the bottom of the roasting pan to keep the duck moist during reheating.
8
Gentle reheating: place the duck in a 130–140°C (260–280°F) oven for about 20–30 minutes until a meat thermometer reads 65°C (149°F) internally.
9
Final crisping: increase the oven temperature to 220°C (425°F) and roast for about 10 minutes until the skin becomes crispy again. The duck should have a golden, crackling exterior while the meat inside remains juicy.
10
Carve and serve: transfer the duck to a cutting board. Carve along the natural joint where the leg meets the body to separate the thighs. Remove the wings. Slice the breasts diagonally into several pieces. Serve with sauce, red cabbage, and potato dumplings.

Christmas Roasted Duck

Ingredients

Steps

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