Slovakia · Duck
Roast Duck with Apples and Cranberries
Autumn here means roast duck — in season it is on every table. Three hours under a lid and twenty minutes without one is the whole trick to skin this crisp.
- Prep
- 20 min, plus overnight marinating
- Roast
- 3 h 20 min
- Serves
- 4
- Level
- Easy
Method
- Wash the duck and pull out any leftover feathers.
- Mix the salt, pepper, marjoram and hot paprika, and rub it all over the skin.
- Leave it to marinate overnight.
- Take the duck out of the fridge at least an hour before roasting.
- Cut the apples into eighths, or smaller if you prefer.
- Stuff the duck with the apples, cranberries and rosemary, and close the opening with toothpicks. Tying the legs with kitchen string is optional.
- Heat the oven to 220°C, top and bottom heat.
- Melt the butter and brush it all over the duck.
- Put the duck breast down in a roasting dish it fits comfortably in.
- Cover with a lid or tightly with foil and roast for 1 hour, with the top of the duck roughly in the middle of the oven.
- Turn the duck over carefully, cover again and roast for another 2 hours at the same temperature.
- Take the lid off and roast for a final 20 minutes, spooning the juices from the dish over the duck, until golden and crisp.
Serve with dumplings and red cabbage, or with potatoes and corn — corn on the cob this time.
Watch it made
The full method, step by step, on the channel.