Roasted Duck and Gravy Recipe (with a Franconian touch)

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My mother in law, Beate, is an amazing cook. Her roasted duck with gravy sauce is one of my favorite dishes. I recently interviewed her on how she makes it and she revealed me some tips and tricks to achieve a perfect roasted duck and gravy. I’ve made it few weeks ago for some of our friends and everyone loved it!

Roasted duck with lots of gravy sauce is one of the typical Sunday dishes in the Franconian region, in Bavaria. It’s normally served with dumplings and/or savoy cabbage puree, red cabbage or sauerkraut.


You guys you’ll love this juicy and tender roasted duck with gravy. This dish is super easy, inexpensive and uses just a few ingredients.

Now let me show you step by step how to make a roasted duck with a gravy sauce the Franconian way.
Roasted Duck with Gravy

Roasted Duck with Gravy Recipe

Yield: 8 Servings
Prep Time: 10 min
Cook Time: 150 min

You need

1 duck, (the one that I used weighed around 2,5 kg)
2 medium sized onions
4 carrots
1/2 parsley root, optional
1/2 Celery
Approx. 1 Liter of water

Step – by – Step – Instructions

Rinse the duck inside and outside nicely and pat dry. Cut off all visible fat.

Rub the duck with lots of salt inside and out (I used roughly 2 tablespoons of coarse salt) and put it in the roasting pan with the breast side down.

Next, peel the onions, carrots and parsley root and cut into pieces. Wash the leek and slice it.

Scatter onions, carrots and parsley root slices in the pan around the duck. Pour ca. 1 Liter of water into the pan. Turn on the oven and bake for 1 hour @ 180°C.

After 1 hour turn the duck over (breast side up) and bake for another 1 hour.

Afterwards, take the pan out of the oven, remove the duck and put it on a different roasting pan.

Put it back into the oven, increase the temperature to 200 °C. Roast for 20 minutes or until it’s nicely golden brown.

Turn it to the other side and roast for another 20 minutes. Remove from the oven and set aside.

The drippings that came out of the duck while roasting are the foundation to a perfect gravy. Now take a spoon, skim off most of the fat from the broth that you previously kept away. Sieve the broth into a pot (you can throw the vegetables away. I normally keep the carrots and eat as a snack). Pour some in the roasting pan that you used to roast the duck. Mix well while scrapping up all the brownish staffs from the pan bottom with a spatula.

Add the brownish-staffs sauce mixture to the broth that you sieved in a pot. Let simmer for 5 minutes.

I served this dish with dumplings, savoy cabbage puree and red cabbage.


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