Germans are famous for their elaborate Christmas dinners. Traditionally, everything centered around a beautifully crisp roast goose. As geese have become harder to find and way more expensive, duck has made a strong comeback. Either way, these roasted birds are a real show stopper.
Deutsche Gebratene Ente mit Pflaumen – Roast Duck With Plums
- Roasting pan
- 4-quart saucepan
- Instant read thermometer
- 6 lb Duck, Long Island or Pekin
- Kosher salt and freshly ground black pepper, to taste
- 4 medium Onions, cut into 4 wedges each
- 4 sprigs Thyme (or 2 tsp dried)
- 4 whole Cloves
- 1 stick Cinnamon (or 1 tsp ground)
- 2 lb Roasting potatoes, peeled and cut into wedges
- 2 lb Ripe plums, halved and pits removed (or prunes reconstituted)
- Roast Duck – Preheat oven to 350°F (175°C). Season duck on all sides with salt and pepper. Place duck in roasting pan breast side up. Add 1 cup water to pan and roast 1 hour.Mix in potato wedges, onions, cinnamon stick, thyme, and cloves around duck and roast for another hour. Baste occasionally with pan juices.Increase heat to 450°F (230°C). Remove potatoes to a plate. Scatter plums around duck and roast until duck's skin becomes golden brown and crisp, about 30 minutes. Duck is done when an instant read thermometer inserted into the thickest part of the thigh reads 165°F.Transfer duck to cutting board and loosely cover with aluminum foil to rest while sauce is made. Scoop plums and onions into a bowl.
- Make Sauce – Strain pan juices into a saucepan over medium heat. Reduce juices for 10 minutes, skimming off any fat that rises to the top. Stir in reserved plums and onions and warm for about 2-3 minutes.
- Serve – Carve duck and arrange on a serving platter. With a slotted spoon, place potatoes, plums, and onions around duck. Pour sauce over duck pieces. Serve with red cabbage and roasted potatoes.