In Germany, roasted duck or goose is a holiday favorite. This recipe for German filled roasted duck makes a festive centerpiece with simple, traditional flavors. Two herbs—mugwort (Beifuß) and lovage (Liebstöckel)—are optional but authentic; fresh is preferred, though dried will work. The duck is stuffed with a savory bread filling and served with a rich gravy. Happy cooking!
Ingredients German Filled Roasted Duck
1 duck, ready to cook, about 2 kg
1 tsp marjoram
1 tsp mugwort (Beifuß), chopped (or dried)
Filling
250 g white bread, crusts removed
1 apple
1 onion
1 tsp lovage (Liebstöckel), chopped (or dried)
1 carrot
1 tbsp honey
1 tbsp butter
100 ml heavy cream
1 egg
salt, pepper, nutmeg to taste
Gravy
2 onions
1 orange
1 apple
1 tbsp honey
100 ml orange juice
Cooking Instructions German Filled Roasted Duck
- Rinse the duck inside and out with cold water and pat dry with kitchen paper.
- Season the duck inside and out with salt and pepper. Add some lovage and mugwort inside the cavity.
- Cut the bread into roughly 1 cm cubes for the filling.
- Peel and core the apple, then dice it into small cubes.
- Finely chop the onion and dice the carrot into small cubes.
- Melt the butter in a pan and sauté the onion, apple, and carrot until soft. Stir in the honey and chopped lovage.
- Combine the sautéed mixture with the bread cubes, add the egg and heavy cream, and season with salt, pepper, and a pinch of nutmeg. Mix until evenly moistened.
- Fill the duck with the bread mixture. Close the cavity with kitchen twine and secure openings with wooden picks if needed. Preheat the oven to 190°C (375°F).
- Place the prepared duck in a deep roasting pan and add about 2–3 cm (1 inch) of water to the pan.
- Prepare the gravy ingredients: peel the orange and apple and cut into roughly 2.5 cm (1 inch) pieces; chop the onions and scatter them around the duck.
- Roast the duck breast-side up for about 1 hour at 190°C (375°F). Turn the duck and continue roasting for another 2 hours, basting frequently with the pan juices to keep the skin moist and flavorful.
- About 10 minutes before the end of cooking, mix the honey with the orange juice and brush it over the duck. Increase the oven temperature to 200°C (400°F) and roast until the skin becomes a rich brown and slightly crisp.
- Remove the duck from the oven. To make the gravy, allow the pan liquid to cool slightly so excess fat rises; skim off the fat with a slotted spoon if you prefer a leaner sauce. Pour the remaining liquid and roasted fruit and onions into a pot, warm gently, and blend with a stick mixer until smooth. Adjust seasoning to taste and keep warm until serving.
Serve the filled roasted duck with red cabbage and dumplings for a classic German holiday meal.
Recipe Red Cabbage Recipe Half and Half Dumplings