This German roast duck recipe is so easy to make for your traditional holiday dinner. With very little work, it goes into the oven and you have time to make all the trimmings. For me, that's potato dumplings and red cabbage.
I really don't remember Mutti cooking duck that often. Perhaps, because most ducks will only serve about 4 and our family had 5 very hungry people. That would make an expensive meal. However, as an intimate dinner or if you wanted to keep up with German Christmas traditions and make several, the following method of how to cook duck is very tasty and very easy.
Traditional for Christmas, but why not make this for Easter as well?
I was surprised how easy it was to make duck this way. I know I've seen it done various ways to remove some of the fat by poking the skin with a fork either before or during the roasting time.
However, cooking it in the method above, the duck was very moist and not fatty at all. There was a fair amount of fat in the roasting dish which I saved for other uses.
The only thing that is really needful is knowing that a duck doesn't usually have too much meat. The duck (4 lb) shown above served 3 of us with some leftovers.
If you wish, you can make a gravy with the pan juices that are left in the pan. Remove the fat first, though.
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