German Roasted Duck and Gravy Recipe

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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, Germany. It’s normally served with dumplings and/or savoy cabbage puree, red cabbage or sauerkraut.

This juicy and tender roasted duck with gravy recipe is so simple, tastes over the top, inexpensive and uses just a few ingredients. A perfect recipe for every occasion, from Christmas to birthdays.

Looking for more German recipes?


Roasted Duck with Gravy Recipe

Yield: 8 Servings
Prep Time: 10 min
Cook Time: 170 min

You’ll need

1 whole duck, (about 2,5 kg/ 5.5 lbs))
2 medium onions
4 carrots
80 g (2.8 oz) parsley root, optional
1/2 leek (200 g/ 7.1 oz)
Approx. 1 liter (33.8 fl oz/ 4 cups) of water
salt to taste

How to make roasted duck with gravy

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. Then peel the onions, carrots and parsley root and cut into pieces. Wash the leek and slice it. Scatter onions, leek, carrots and parsley root slices in the pan around the duck. Pour about 1 liter (4 cups) of water into the pan. Turn on the oven and bake for 1 hour @ 180°C (356 °F).

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 (392 °F). Roast for 30 minutes or until it’s nicely golden brown.

Turn it to the other side and roast for another 30 minutes. Remove from the oven and set aside.

Make the gravy

The drippings that came out of the duck while roasting are the foundation to a perfect gravy. Using 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. Then 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 Blaukraut.

Enjoy!

Did you make this recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram. Or simply write a comment.

German Roasted Duck with Gravy Recipe

Excellent and easy to follow German style roasted duck with gravy recipe. Perfect main dish for special occasions such as Christmas and birthday.
Prep Time10 mins
Cook Time2 hrs 50 mins
Total Time3 hrs
Course: Main Course
Cuisine: German
Keyword: Christmas, dinner party, dinner recipes, how to, Lunch recipes, Thanksgiving
Servings: 8 Servings
Author: Ester from esterkocht.com

Equipment

  • Roasting pan
  • Baking sheet
  • pot
  • Cutting board
  • Knife
  • spoon

Ingredients

  • 2.5 kg (5.5 lbs) whole duck
  • 2 medium onions
  • 4 carrots
  • 80 g 2.8 oz) parsley root, optional
  • 1/2 leek 200 g/ 7.1 oz
  • 1 liter (33.8 fl oz/ 4 cups) water
  • salt to taste

Instructions

Make roasted duck

  • 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). Then 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 the water into the pan. Turn on the oven and bake for 1 hour @ 180°C (356 °F). 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 (392 °F). Roast for 30 minutes or until it's nicely golden brown. Then turn it to the other side and roast for another 30 minutes. Remove from the oven and set aside.

Make the gravy

  • The drippings that came out of the duck while roasting are the foundation to a perfect gravy. So 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). Then 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. Then add the brownish-staffs sauce mixture to the broth that you sieved in a pot and let simmer for 5 minutes.

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