German Filled Roasted Duck – For Festive Dinners

The German filled roasted duck is a especially for festive menus. This is an authentic German recipe that you will love. Happy Cooking!

Ingredients German Filled Roasted Duck

1 duck, ready to cook, about 2kg
1 tsp marjoram
1 tsp mugwort (Beifuß), chopped

Filling
250 g white bread, without crust
1 apple
1 onion
1 tsp lovage (Liebstöckel), chopped
1 carrot
1 tbsp honey
1 tbsp butter
100 ml heavy cream
1 egg
salt, pepper, nutmeg to taste

Gravy
2 onions
1 orange
1 apple
1 tbsp honey
100 ml orange juice

Cooking Instructions German Filled Roasted Duck

• Rinse the duck with cold water (inside and outside), pat dry with kitchen paper.
• On both sides rub in salt, pepper, inside add lovage and wormwort.
• For the filling cut bread in 1/2 inch thick cubes (1cm).
• Peel apples, remove core, cut in small cubes.
• Chop onion fine. Cut carrot ins small cubes.
• Heat butter, saute onions, apples, and carrot. Spice with honey and lovage.
• Combine with bread cubes, add egg and heavy cream. Spice with salt, nutmeg and pepper to taste.
• Fill duck with the bread mix. By using kitchen yarn and wooden picks close at the end.
  Pre-heat oven to 375 F.
• Place in a deep pan, add about 1 inch of water.
• Add gravy ingredients around the duck: peel orange and apple, cut in 1 inch thick cubes, chop onions.
• Roast duck for about 1 hr on 375 F (160 C) in pre-heated oven (breast side). Turn duck and cook for another 2 hours. Frequently pour liquid over the duck while cooking.
• 10 min before cooking time ends, mix honey with orange juice and brush over duck. Increase to 400F, roast until you get a nice brown crust.
• Remove duck. If you don’t like grease in the gravy remove it with a slotted spoon (liquid needs to be cold, so grease can be removed). Pour stock into a pot and on low temperature let it thicken, blend with a stick mixer.

Serve with red cabbage and dumplings.

Recipe Red Cabbage        Recipe Half and Half Dumplings