Danish Christmas Duck (Andesteg)
porcje: 4 servings
składniki
For the duck:
- 4 3/4- to 5- pound (2.2 kg) whole duck
- 4 teaspoons table salt
- ½ teaspoon ground black pepper
- 1-2 tart apples I used Golden Delicious, 1 large or 2 small
- 1 medium/large onion
- 2 bay leaves
- 12 prunes
- a couple of sprigs thyme
Roasting pan:
- 4 carrots
- 1 onion
- 2 celery ribs
- Giblets and neck of the duck if available
- 1 1/2 cups (360ml) water
- A couple of sprigs thyme
For the gravy:
- 2 tablespoons duck fat you will have it from the pan drippings, no need to buy
- 2 tablespoons butter
- ¼ cup (30g) flour
- 2 cups of pan drippings
- 1/3 cup (80ml) heavy cream
- 2 tablespoons red currant jelly
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- A couple of drops lemon juice
- Salt and pepper to taste
wykonanie
- The day before: Prepare the duck – remove the giblets and neck from the cavity (you can reserve them for the gravy). Clean the duck with wet paper towels, then pat dry with dry paper towels (inside and outside). Trim excess fat around the tail and neck (you can reserve it and cook it in a small pot over low/medium heat until the fat is melted and use it to flavor other recipes, such as braised red cabbage and caramel potatoes). Cut off the tips of the wings (they usually just burn in the oven; you can also use them to flavor the drippings). These steps are shown in the photos in the body of the post, above the recipe card.4 3/4- to 5- pound (2.2 kg) whole duck
- Prepare dry brine: Rub the duck with salt and pepper. You need to rub it inside, outside, then loosen the skin from the duck breasts and legs (without totally detaching it) and rub thoroughly with salt under the skin.4 teaspoons table salt, ½ teaspoon ground black pepper
- Prepare the stuffing: Peel and core the apples, cut them into quarters, and then in half. Cut prunes in half. Peel the onion and cut into quarters or smaller (simply large chunks). Combine these ingredients in a bowl with bay leaves and thyme leaves. Place inside the duck cavity, as much as it fits, then close both cavities with a toothpick (optional, but it helps the filling to not fall out). If you have some onions/apples/prunes left, simply place them in the roasting pan with the duck; you can bake the duck with them, and they will flavor the pan drippings.1-2 tart apples, 1 medium/large onion, 2 bay leaves, 12 prunes, a couple of sprigs thyme
- Dry-brine for 1 day: Place the duck in a large dish in the fridge, uncovered, at least overnight, but better for one whole day.
- On the day of baking: Take the duck out of the fridge, leave it on the counter for 60 minutes to warm up.
- Preheat the oven to 325°F (160°C).
- Prepare the roasting tray: Peel the carrots and cut them at an angle into large chunks (if you have very large carrots, cut them also in half lengthwise). Add to a large roasting pan. Add the giblets, neck, and wing tips, if using. Cut the onion and celery ribs into large chunks and add to the pan. You can also add any other flavorings you like. Add 1 1/2 cups of water. Place the rack over the baking dish, then place the duck on top. Pat dry the skin of the duck with paper towels, then sprinkle again with some salt.4 carrots, 1 onion, 2 celery ribs, Giblets and neck of the duck if available, 1 1/2 cups (360ml) water, A couple of sprigs thyme
- Bake the duck: Bake the duck for 3 hours (if your duck is smaller or bigger, shorten or increase the baking time accordingly, but don’t worry, a couple of minutes shorter or longer won’t make a big difference). If your duck is not very browned, you can turn up the heat to 425°F (220°C) at the end of the baking time (for the last 15 minutes) or put the duck under the broiler for a couple of minutes to brown the skin (watch out if it’s not burning). I simply like to use my crème brulee flame to brown the skin a little bit more outside the oven.
- Take the duck out of the oven and let it rest for at least 15-20 minutes. In that time you can make the gravy.
- Make the gravy: Strain the vegetables, leaving the baking liquid in a medium saucepan. Most of this liquid is fat. Put the drippings in the fridge for 10 minutes and the fat will collect on top (it’s more clear and yellow than the roasting liquid). Scoop the fat with a spoon or a ladle; you will need 2 tablespoons for the gravy. You can discard the rest or use it in other recipes. You should have about 2 cups of liquid left; if you have less, fill the difference with water.
- In a medium saucepan, melt the butter and reserved duck fat. When bubbling, add the flour, and cook, whisking often, for 1-2 minutes. Add the pan drippings, and cook for a couple of minutes. Add the remaining ingredients and cook for a couple of minutes or until thickened. Season with salt, pepper, and lemon juice, if needed.2 tablespoons duck fat, 2 tablespoons butter, ¼ cup (30g) flour, 2 cups of pan drippings, 1/3 cup (80ml) heavy cream, 2 tablespoons red currant jelly, 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, A couple of drops lemon juice, Salt and pepper
- Roasted carrots – they will be covered in small bits from the duck drippings, so I like to wash them on a sieve, then cook briefly with a small amount of butter, orange juice (I am using orange zest for the braised red cabbage), and honey, until warm and glazed, similar to this recipe for stovetop glazed carrots. This is, of course, optional.
- Carve the duck into pieces and serve with the gravy, roasted carrots, apples, and prunes.
- Enjoy!
uwagi
- If you have bought a frozen duck: it should be thawed in the refrigerator for at least 24 hours, overnight won’t be enough. Even if a duck thawed overnight appears to be thawed from the outside, it’s usually still partially frozen on the inside, and it‘s hard to remove the neck and giblets that are most often put there. The duck must be completely thawed, or it won’t cook evenly.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Wartości odżywcze
Kalorie: 630kcal