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Holidays & Special Occasions

Andesteg med Æbler og Svesker (Christmas Roast Duck with Apples and Prunes)

The Quirky Foodster Team

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20 min
Prep
2 hr 30 min
Cook

Ingredients

  • 1 whole duck (about 2.5 kg / 5.5 lb)
  • 2 apples, quartered and cored
  • 10 pitted prunes
  • Salt and black pepper, to taste
  • 1 orange, quartered
  • 2 sprigs fresh thyme
  • 250 ml (1 cup) water or stock, for the pan

Method

  1. Preheat the oven to 180°C (350°F).
  2. Season the duck generously inside and out with salt and pepper.
  3. Stuff the cavity with the apple quarters, prunes, orange quarters and thyme sprigs.
  4. Truss the legs together with kitchen string and prick the skin lightly all over to help render the fat.
  5. Place the duck breast-side up in a roasting pan, pour water into the base, and roast for about 2 to 2.5 hours, basting occasionally, until the internal temperature reaches 75°C (167°F) and the skin is deeply golden.
  6. Rest for 15-20 minutes before carving and serving with the roasted stuffing fruit alongside.

Introduction: A whole roast duck stuffed with apples and prunes is a festive alternative to flæskesteg on the Danish Christmas table, its rich, dark meat and fruit-sweetened stuffing associated with the most important meal of the Danish year.

Cultural Background: A whole roast duck stuffed with apples and prunes is a festive alternative to flæskesteg on the Danish Christmas table, its rich, dark meat and fruit-sweetened stuffing associated with the most important meal of the Danish year.

Tips: Pricking the skin helps the fat render out for crispier results. Save the rendered duck fat — it makes exceptional roast potatoes.

Variations: Add a handful of chopped celery to the stuffing for extra aromatics. Glaze the skin with a little honey in the final 15 minutes for extra shine. No authentic vegetarian version exists, as whole roast duck is central to the dish.

Storage: Refrigerate leftover meat in an airtight container for up to 3 days.

Reheating: Reheat gently in a covered dish in a low oven to keep the meat moist.

Nutrition: Approx. 520 kcal, 34g protein, 38g fat, 12g carbohydrates per serving.

FAQs

Q: Why prick the duck skin?
A: It allows the thick layer of fat beneath the skin to render out during roasting, resulting in crisper skin.

Q: What's traditionally served with Christmas duck?
A: Caramelized potatoes, braised red cabbage and a rich gravy made from the pan drippings are classic accompaniments.

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