Ingredients
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2,5 kg of DuckWhole duck
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3 tbsp. of Whole grain mustardOr regular mustard
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3 tbsp. of Honey
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3 tsp. of Salt
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3 tsp. of Grounded black pepper
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3 AppleSour apples
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1 kg of PotatoesSmall potatoes
Directions
This is our Christmas duck for 2024. This classic combination of honey, mustard, apples, and black pepper creates the perfect roasting duck. By cooking it slowly at a low temperature in a tightly sealed roaster, you’ll end up with incredibly tender and juicy meat. The potatoes are cooked “confit” in the duck fat, giving them a unique texture and flavor that compliments the dish beautifully.
This recipe is great because even though you have to start cooking the duck two days before serving, it’s a straightforward recipe that requires very little active involvement from the cook. I highly recommend it for any holiday or special occasion.
Bon Appétit!
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Steps
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1
Done
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One to two days before cooking, mix together honey, mustard, salt, and pepper, and generously rub this mixture over the duck, both inside and out. Place the duck in a roasting pan, cover it with a lid, and refrigerate to let it marinate. |
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2
Done
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On the day of serving, preheat the oven to 180 degrees Celsius approximately 4 hours and 30 minutes before mealtime. |
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3
Done
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Cut the apples into quarters, removing the seeds while keeping the skin on. Stuff the duck with the apple pieces. Peel the potatoes and place them at the bottom of the roaster, seasoning them with salt and pepper before positioning the duck on top. Cover the roaster tightly and bake for 1 hour at 180 degrees Celsius. Then, reduce the temperature to 120 degrees Celsius and continue baking for another 3 hours. Once done, remove the lid, raise the temperature to 220 degrees Celsius, and baste the duck with the rendered fat, cooking for about 15 minutes until it turns a lovely golden brown. Once finished, take it out, transfer it to a serving dish and allow it to rest for a bit. Serve the potatoes alongside or on a separate dish. |
