Crisp, juicy roast duck, – cooked at 130°C for a good 3 hours.
Roast duck is a fixture at both Mortensaften (St Martin’s Eve, 10 November) and Christmas Eve, – but a duck like this can be served all year round.
If you have the time, you can lower the temperature to 120°C, – it will then need about 5 hours, – and if you are short of time you can turn it up to 140-150°C.
Personally, I love a duck that has roasted at 120-130°C, – it is juicy and has the loveliest flavour.
I would always recommend using a meat thermometer when you roast your duck, – that way you are guaranteed a crisp and juicy result. You have time to turn up the heat if the duck is nearly done but the skin is not yet crisp, – and conversely you can lower the temperature if the skin is crisp but the meat needs longer. Ovens vary, and you should always bear that in mind, – so keep an eye on it as it cooks.
Try my recipe for confit duck legs – click here too, – very easy and really delicious.
Frozen duck
If you are using a frozen duck, take it out 2 days ahead and let it thaw in the fridge. It takes longer than you would expect, – so make sure it is completely thawed before it goes in the oven.
What to serve with roast duck
A classic Danish roast duck is served with plain boiled potatoes, brunede kartofler (Danish caramelised potatoes), a fresh cabbage salad and braised red cabbage.
Below you will find my suggestions for side dishes to go with roast duck.
Kale salad with apples and hazelnuts – Click here
Pointed cabbage salad with oranges and walnuts – Click here
Perfect caramelised potatoes – Click here
Homemade braised red cabbage – Click here
Danish roast duck – Slow-roasted duck
Ingredients
- 1 duck, about 3.5 kg
- 250 g prunes
- 2 apples, cut into large chunks
- 5 sprigs fresh thyme
- 2 tbsp coarse salt
- Freshly ground pepper
Duck gravy
- 25 g butter
- 2 tbsp plain flour
- 600 ml roasting juices from the duck
- 50 ml whipping cream (38% fat), – plus a splash more if needed
- 2 tsp redcurrant jelly
- Salt and pepper
- Gravy browning
Method
- Take the duck out of the fridge in good time so that it is not too cold.
- Clean the duck thoroughly, – remove the giblets, any remaining feathers, the outer wing tips and the like. Also remove excess fat around the neck and the cavity opening. Rinse it thoroughly and then pat it dry with kitchen paper.
- Rub the inside of the duck thoroughly with salt, – and give it a little freshly ground pepper too. Then fill it with the apples, prunes and thyme. Close it with a couple of skewers.
- Then rub the skin thoroughly with salt, – and give it a little freshly ground pepper.
- Place the duck breast side up on a wire rack and put it in the middle of an oven preheated to 130°C, conventional oven (top and bottom heat). *Insert a meat thermometer into the breast so you can keep an eye on the temperature, – it will need about 3 hours.
- Place a roasting tin underneath and fill it with 1 litre of water, – add the duck giblets to the tin too, along with a few pieces of carrot, onion or other vegetables if you like. This adds flavour to the stock.
- When the duck reaches 60°C, check the skin. If the skin is crisp, continue roasting at 130°C until it reaches 74-75°C.If the skin is not crisp, turn the oven up to 230°C and let it roast until it reaches a core temperature of 74-75°C. Keep a close eye on it so it does not get too dark, – ovens vary a great deal.Alternatively, you can finish roasting it at 130°C and then put it under the grill for the last 5-8 minutes at 220°C.
- When the duck reaches a core temperature of 74-75°C, take it out of the oven and let it rest for about 30 minutes.*It is then ready to be carved.*Meanwhile, you can make the duck gravy.
Duck gravy
- Strain the duck stock from the roasting tin into a bowl, – and skim off most of the fat.You need about 600 ml, – top up with water and a little stock (from a cube or bouillon powder) if necessary.
- Melt the butter in a saucepan and whisk in the flour, – let it cook through for a couple of minutes, whisking all the while.
- Stir in the duck stock from the roasting tin a little at a time, whisking the gravy thoroughly.
- Let the gravy boil well for about 5 min., – add the cream, – and then let it simmer over medium heat for a further 10 min., stirring. *If the gravy becomes too thick, add more water, roasting juices or a little whipping cream, – if it is too thin, you can thicken it with a little cornflour mixed with a little water.
- Season the gravy with salt and pepper, – and adjust the colour with gravy browning.
Serving
- Carve the duck and serve it with boiled potatoes, caramelised potatoes, homemade braised red cabbage and duck gravy.
Nutrition
Premium
Succesen fra sidste år skal gentages igen i år, både til Mortens aften og jul
Hvis jeg steger ænderne dagen før, skal skindet så være sprødt når jeg tager dem ud af ovnen, eller skal jeg vente med at “sprøde” dem til de skal spises ?
Brugte den sidste år og gør det igen i år:)
Fantastisk, det er jeg glad for at høre 🙂
Warm wishes, Dianna
Hej
Hey Diana
Når nu anden skal laves dagen før, hvad gør man så, jeg skal lave 3 ænder.
Det til jul, og skal også lave steg, derfor dagen før. Har du nogle gode råd
Og så tak for de mange skønne madretter, kager du laver.
Efterårs hilsen
Yvonne
Hej Yvonne
Jeg har desværre ikke prøve at lavve det dagen før og så opvarme det igen – men prøv at google det, for jeg er ret sikker på jeg har læst om det før 🙂
Warm wishes, Dianna
And er bare super lækkert. Må helt sikkert prøve din opskrift til anden i morgen.
Hvordan bliver kødet? Rosa eller gennemstegt? Jeg er gravid og skal desværre undgå det ikke-gennemstegte kød…
I så fald opskriften giver Rosa kød, kan du så anbefale en kernetemperatur, så kødet bliver gennemstegt, men stadig saftigt og lækkert?
Hej Dorthe
Ja det smager altså bare så dejligt 🙂
Anden er gennemsteg ved en kerne temperatur på 75 grader, – så tag den ud når den rammer 75 grader i brystet og lad den trække en halv times tid, – så er den både saftig og gennemstegt 🙂
Håber I får en dejlig Mortens aften, og stort tillykke med familieforøgelsen 🙂
Warm wishes, Dianna
Tænker du stegetiden er den samme hvis man har 2 ænder på hver 2400g ?
Hejsa
Ja det burde passe super fint – men tjek temperaturen løbende, så de ikke bliver tætte:)
Warm wishes, Dianna