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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 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Main Course
Cuisine: European, German
Keyword: Bavarian roast duck recipe, Christmas, dinner party, European duck recipes, German duck recipe, how to, how to cook duck gravy, roast duck gravy, special occasion, Sunday dinner, Sunday lunch, Thanksgiving
Servings: 8 Servings
Author: Ester | esterkocht.com

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!

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