Classic Roast Duck

5 from 7 votes
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Course Dinner
Cuisine European
Servings 6 people


  • 4 kg Flight duck (drake)
  • 3 Apples
  • 3 Onions
  • Salt
  • Pepper
  • 1 bunch Mugwort


  • Duck own feeding and slaughter, wash and pat dry. Separate the wings and neck. Use for a sauce or a broth. Preheat oven to 170 ° C O / U heat.
  • Peel the onions and roughly cut into pieces. Wash the apples and cut them roughly into pieces.
  • Season the duck with plenty of salt and pepper, inside and out. Then fill with the apples, onions and mugwort. Close with needles or thread.
  • Place the duck in a dripping pan, add the remaining filling and cut off poultry pieces. Then fry in the preheated oven for about 1.5 hours. Turn it every now and then and pierce the skin so that the fat can escape.
  • After roasting, remove the duck and deglaze the stock with liquid. Skim off fat if necessary. Make a sauce from the brew as usual.
  • We had dumplings with duck, Brussels sprouts and cauliflower to taste.
  • As dessert, walnut ice cream with caramelized hot pineapple.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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