A traditional Danish Christmas is on the 24th of December where roast ducks stuffed with apples and prunes are the main dish.

My Danish husbands granddad always said “a duck is a funny little bird, too much for one  but not enough for two.”

The duck is stuffed with apples and prunes and roasted slowly until all the fat as rendered leaving only the moist and tender meat and a crispy skin.

We serve ours with an black current or apple-prune sauce.


Roast Duck (2 ducks)

2 sustainable ducks (5 to 6 lbs)

4 large apples

2 cups pitted prunes



ground ginger

Preheat oven to 450F

Wash ducks with cold water, trim excess fat and remove giblets, neck, etc. and pat dry.

Salt & pepper inside of ducks.

Remove the core and dice the apples and mix same with the pitted prunes and add ground ginger and stuff the ducks with this mixture.

Rub the ducks with salt, pepper and ground ginger and prick the skin several times with a fork.

In a roasting pan with a rack fill the bottom with enough water to reach the rack and place the ducks on top of the rack.

Roast the ducks for 45 minutes at 450 F in the oven until nicely browned and then reduce the  heat to 350 F and roast for another 90 minutes until done.

Rest the ducks for 10 minutes on top of the oven before carving. Do not cover the duck as you want the skin to remain crisp.

Serves 4 to 6

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