Starting with a duck

Since we spent Christmas day this year by ourselves we took the liberty of a) not changing for lunch and hence spending most of the day in our pajamas andb) having a bit of a mix of a British and a German Christmas celebration!

The biggest challenge was probably to get the whole meal done on time with only one oven. I am not sure why you would ever choose to have a huge single oven over a double oven but I guess since we are renting the flat I cannot be too picky.

So since there were only two people around for Christmas day (the Weihnachtsabend or Christmas Eve was spent having fondue with a bunch of friends) we decided to try to prepare a duck. This was a complete first for me - I have only ever roasted beef or chicken before. We bought the duck the day before from Wholefoods and I think going organic on this bird has made a big impact on the taste.

I checked quite a few recipes online and in a number of cookbooks and decided to combine a few. I used the cooking time and oven temperature from a Delia recipe and made the filling up based on recipes for Duck a l’orange or Ente a l’orange and the traditional German Christmas Duck recipe I have eaten many times in restaurants accross Germany.

Before and After

Ingredients for the Duck a la me!

• 1 duck (approx. 2kg)
• Salt and pepper
• Fresh Thyme (handful)
• Fresh Rosemary (handful)
• a few knobs of butter
• 2 Oranges (organic and unwaxed if possible)
• 2 Apples (cooking apples are great)
• 1 Bay-leaf
• 1 cup (approx. 125ml)  of White Wine 
• 2 cups (approx. 250ml) of chicken or duck stock
• 1 cup Orange Juice
• Corn starch for the gravy

Method

• Preparation time: 15 minutes on the day before and 10 minutes once the duck is done
• Cooking time (excluding the gravy) 90-110 minutes
• Oven on 380 - 410 degrees Fahrenheit or 190 - 210 Degrees Celsius

24 - 48 Hours before take out the giblets etc, remove access fat around the neck etc. and wash and thoroughly dry the duck. Leave it uncovered in the fridge so that it can dry out properly. This will help achieving a crisp skin later on.

Dice the apple and the orange. Roughly chop the thyme and the rosemary. Take out the duck and dry any excess moisture off with a kitchen towel.

Stuff the duck’s cavity with the apple and oranges, half the thyme, rosemary and the bay-leaf. Massage the salt, pepper and the rest of the thyme into the skin. Tie down the legs and the wings. With a sharp knife pierce the duck just under the skin into the fat about 10 - 15 times in each side to make sure the rendered fat can drip off.

Place the duck breast up in a roasting tin and put a few knobs of butter on top if it. Place it in the oven. After half the cooking time remove some if the fat (great for roast potatoes!) and turn the duck around. Before putting the duck back in pour half of the stock and half of the wine into the roasting tin.

At the end of the roasting time the duck skin should be nice and crispy and all of the duck meat heated through thoroughly. Put the duck to the side and cover it with foil to rest. Add the rest of the wine and the stock as well as the orange juice to the roasting juices and fat and whisk in the corn starch into the fluid to create a gravy. 

Carve the duck and serve with any trimmings you like!