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Juleand
Slow-Roast Duck
- Serves
8
- Difficulty
Medium
- Ready in
6 hr
By Christine Rudolph and Susie Theodorou
Published 2019
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 1 tbsp 1
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
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It would be helpful if the recipe included minutes per pound and where to take the temperature.
How did the recipe turn out? Recipes which specify an internal temperature to target won't typically specify in detail where to take the internal temperature, but I think most of us would try a variety of places in the deepest part of the meat, to ensure that the whole bird has made it up to that desired minimum internal temperature.