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Roast duck

No Christmas dinner without duck. Roasted duck is the most popular dish among people in Denmark at Christmas Eve, consumed by an estimated three out of four Danes on 24 December. Another popular dish is flæskesteg, which is roasted pork with crackling. 
Roast duck

Serves 6

Prep: 30 minutes

Cook: 4 hours


  • 1 Duck, approx. 3 kg/ 6.6 lb, thawed
  • 1 tart apple
  • 2 red onions
  • 2 plums
  • 200 g / 7 oz prunes, pitted
  • Juice of 1 orange
  • 3 bay leaves
  • 5 sprigs thyme
  • Salt and pepper


  • Heat the oven to 160°C / 320°F on fan setting.
  • Ensure that all entrails and feathers have been removed from the duck.
  • Cut apples, onions and plums into wedges. Transfer fruit wedges to a bowl and combine with whole prunes, orange juice, bay leaves, thyme, salt and pepper.
  • Rub a generous amount of salt (approx. 2 tbsp) on the inside and outside of the duck. Stuff the duck with the fruit filling and close the back tightly using a few meat skewers.
  • Transfer the duck to a rack and place in the middle of the oven. Place a roasting pan with approximately 1 litre of water underneath the rack. If you are planning to make sauce using the fluid in the roasting pan when the duck is done, add a couple of onions and parsnips to the water.
  • Roast the duck for approximately 3 hours or until it reaches a core temperature of 70-75°C / °158-167 in the breast and thighs. Baste the duck with fluid from the roasting pan every 30 minutes.
  • For extra crispy duck skin, grill in the oven for the last 5 minutes.