Slow-Roast Duck

Preparation info
  • Serves


    • Difficulty


    • 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.


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


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