Here’s a fantastic recipe for German roasted whole duck in the oven, without any stuffing, accompanied by gravy from the drippings! It’s the perfect main dish for special occasions such as Christmas and birthdays.
Duck roast with plenty of gravy is a traditional Sunday dish in the Franconian region of Bavaria, Germany. It’s my mother-in-law, Beate’s signature dish, and one of my all-time favorites.
Not only is it wonderfully crispy, juicy, and incredibly flavorful, but it’s also prepared with simplicity, just like my recipes for goose leg and goose breasts on my blog.
I recently interviewed Beate to learn her secrets for achieving the perfect roasted duck and gravy. I was amazed at how just five simple ingredients—whole duck, leek, carrots, water, salt, and pepper—can create such an outstanding dish. But as they say, simplicity is best.
The duck is generously seasoned with salt and pepper and roasted in the oven with carrots and leeks until it turns a beautiful golden brown, all without searing beforehand.
The drippings from the duck roast are used to create an irresistible, rich, and incredibly delicious gravy that my kids enjoy even without meat, just with potato dumplings, also known as Kloß mit Soße.
What you’ll need to make German roasted duck and gravy
- 500 ml (2 cups) water plus extra for the gravy
- 1 whole duck (about 2 ½ kg/ 5.5 lbs)
- 1 medium carrot
- 100 g/ 3.5 oz leek (alternatively you can also use 1 medium onion)
- ½ freshly ground pepper
- 2 ½ teaspoons fine salt
How to make German duck recipe
Wash the duck inside and out, and pat it dry with paper towels. Next, cut off all visible fat.
Rub the duck inside and out with roughly 2 1/2 teaspoons of salt and freshly ground pepper. Place the duck in the roasting pan with the breast side down.
Then, peel and cut the carrot into bite-size pieces. Clean the leek by removing the tough outer leaves. Slice it in half lengthwise so that it’s still attached to each other.
Wash the leek under cool running water to remove all the sand and dirt, and then cut it into thin slices. Scatter the vegetables around the duck. Pour about 2 cups of water into the pan.
Turn on the oven at 180°C (356 °F) using both upper and lower heat (Convection bake function: 160°C (320°F)) and roast for 1 hour.
After 1 hour, turn the duck over (breast side up) and roast for another 1 hour. Scoop a small amount of the sauce and spread it over the duck halfway through the cooking time.
Next, transfer the whole duck to an empty roasting pan. Place the roasting pan with the duck back into the oven (the pan with broth and veggies used to cook the duck should remain on the kitchen counter to make the gravy).
Set the oven to the grill setting, increase the temperature to 200°C (392°F), and grill for 30 minutes or until the skin is nicely golden brown.
- Turn the duck halfway through to ensure both sides become crispy and golden brown. Keep an eye on the duck to prevent burning.
Transfer the duck to a platter and set it aside while preparing the gravy.
How to make duck gravy
The drippings that came out of the duck while roasting are the foundation for a perfect gravy.
Use a spoon to skim off most of the fat from the broth that was set aside earlier. Transfer the broth, including the veggies, to a saucepan or pot.
Pour a bit of water into the pan just to remove all the tiny bits of the sauce. Next, pour about 150 ml (⅔ cup) into the roasting pan used to roast the duck.
Mix well while scraping up all the browned bits from the pan’s bottom with a spatula. Add the brownish sauce mixture to the pot. Allow it to simmer for about 5 minutes.
Taste the sauce and season with freshly ground pepper ( and salt, if necessary).
What to serve with this recipe
To serve, cut the duck into serving-size pieces. Roasted duck pairs wonderfully with side dishes such as potato dumplings, bread dumplings, skillet or roasted potatoes, rice, and a vegetable dish on the side, such as savoy cabbage puree, sauteed kohlrabi, sauerkraut, or Blaukraut. Enjoy the delicious combination!
FAQ: Why is the duck in the video cut in half while the recipe itself uses a whole duck, before turning the grill function on?
My mother-in-law, Beate, prefers to cut her duck in half before browning it, whereas I prefer to leave it whole.
So this is simply a matter of personal preference. You have the flexibility to choose which method you’d like to use.
Just keep in mind that if you decide to halve the duck before grilling, the grilling time will be shorter compared to leaving it whole because you’ll need to turn the whole duck on both sides to yield a crispy duck. So, it’s all about your preference and the time you have available for cooking.
FAQ: What can I use instead of leek?
What I appreciate about this recipe is its versatility. If you don’t have access to leek or if you’re not particularly fond of it, you can easily substitute it with one medium onion.
Sometimes, I also add a small amount of parsley root or celery root to enhance the flavors without overpowering the dish. Feel free to customize the recipe based on what ingredients you have available at home.
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German Roasted Duck with Gravy Recipe
Equipment
- 2 Baking sheets
- Cutting board
- 1 Knife
- Saucepan or pot
- Spoons
Ingredients
- 2 ½ kg (5.5 lbs) whole duck
- 100 g (3.5 oz) leek (alternatively, you can also use 1 medium onion)
- 500 ml (19.2 fl oz/ 2 cups) water plus extra for the gravy
- 2 ½ teaspoons salt fine
- freshly ground pepper to taste
- 1 carrot medium
Instructions
- Wash the duck inside and out, and pat it dry with paper towels. Next, cut off all visible fat. Rub the duck inside and out with roughly 2 1/2 teaspoons of salt and freshly ground pepper. Place the duck in the roasting pan with the breast side down.
- Peel and cut the carrot into bite-size pieces. Clean the leek by removing the tough outer leaves. Slice it in half lengthwise so that it's still attached to each other.
- Wash the leek under cool running water to remove all the sand and dirt, and then cut it into thin slices. Scatter the vegetables around the duck. Pour about 2 cups of water into the pan.
- Turn on the oven to 180°C (356 °F) using both upper and lower heat (Convection bake function: 160°C (320°F)) and roast for 1 hour.
- After 1 hour, turn the duck over (breast side up) and roast for another 1 hour. Scoop a small amount of the sauce and spread it over the duck halfway through the cooking time.
- Transfer the whole duck to an empty roasting pan. Place the roasting pan with the duck back into the oven (the pan with broth and veggies used to cook the duck should remain on the kitchen counter to make the gravy).
- Set the oven to the grill setting, increase the temperature to 200°C (392°F), and grill for 30 minutes or until the skin is nicely golden brown. Turn the duck halfway through to ensure both sides become crispy and golden brown. Keep an eye on the duck to prevent burning. Transfer the duck to a platter and set it aside while preparing the gravy.
- The drippings that came out of the duck while roasting are the foundation for a perfect gravy. Use a spoon to skim off most of the fat from the broth that was set aside earlier.
- Transfer the broth, including the veggies, to a saucepan or pot. Pour a bit of water into the pan just to remove all the tiny bits of the sauce.
- Next, pour about 150 ml (⅔ cup) into the roasting pan used to roast the duck.
- Mix well while scraping up all the browned bits from the pan’s bottom with a spatula. Add the brownish sauce mixture to the pot. Allow it to simmer for about 5 minutes.
- Taste the sauce and season it with freshly ground pepper and, if necessary, salt.
- To serve cut the duck into serving-size pieces and serve with sides of your choice. Enjoy!
Video
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