Juleand

Name: Juleand
Prep time: 45 min
Cook time: 4 h 30 min
Total time: 5 h 35 min
Yield: Serves 8
Cuisine: New Nordic
Ingredients: 1 tbsp grapeseed or sunflower oil; 4–5 kg duck or goose; 40 g unsalted butter; 40 g plain flour; 150 ml port, sweet vermouth or dry red wine; 100 g prunes; 3 French shallots, halved; 15 g thyme sprigs, plus extra to serve; 500 g fragrant apples, cut into wedges, about 1.5 cm thick; 2 large carrots, quartered, cut into 7 cm pieces; 1 tbsp freshly cracked black pepper; 2 large onions, thickly sliced; 1 tsp sea salt flakes; 1 tbsp fine salt; 2 large celery sticks, cut into 7 cm pieces

Slow-Roast Duck

Preparation info

Serves
8

Difficulty
Medium
Ready in
6 hr

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

What’s served for Christmas dinner depends on family tradition, but slow-cooked duck or goose is common. Prepare the duck the night before, and leave, uncovered, in the fridge for the skin to dry.

Ingredients

4–5 kg duck or goose
1 tbsp fine salt
1

Europe
Denmark
Main course
Copenhagen
Christmas
Nordic

Method

Remove the fat close to the cavity of the duck. Wash the duck and pat dry. Rub all over with half of the salt and pepper. Stuff the front cavity (at the neck) with some of the apples, then bring the flap of skin over the apples and secure with a toothpick.

In a bowl, mix the shallots, prunes, thyme, remaining apples and some of the remaining pepper. Place in the large cavity. Rub the du