Entree: Germany – Bavaria – Bayerische Ente (Roast Bavarian duck with crisp skin, beer-apple glaze, and savory gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Additional 15 min

Total 2 hrs 20 min

Ingredients

- 1 whole duck, approx. 6 lb (2.7 kg), giblets removed and patted dry
- 1 tbsp (15 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 2 medium apples, cored and quartered, approx. 10 oz (300 g) total
- 1 medium onion, quartered
- 1 carrot, coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 cup (240 ml) German lager or amber beer
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (2 g) crushed juniper berries
- 1/2 tsp (1 g) caraway seeds, lightly crushed
- 1 tsp (1 g) dried marjoram or 1 tbsp (3 g) fresh marjoram, chopped
- 1 tbsp (15 ml) apple cider vinegar or to taste
- 1 tbsp (15 g) brown sugar or honey (optional, for glaze)
- Salt and pepper to taste

Instructions

1. Preheat oven to 475°F (245°C). Trim excess fat from the duck cavity and prick the skin all over with a fork or skewer being careful not to pierce the meat; this helps render fat and crisp the skin.
2. Rub the duck all over with coarse salt and pepper. Fill the cavity with quartered apples and onion. Tie the legs together with kitchen twine and tuck the wing tips under.
3. Place the duck breast-side up on a rack in a roasting pan. Scatter carrot and celery in the pan to flavor the drippings. Roast at 475°F (245°C) for 20 minutes to start crisping the skin, then reduce oven temperature to 350°F (175°C) and continue roasting for 70–90 minutes more, basting every 20 minutes with pan juices. Roast until an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C).
4. About 20 minutes before the end of roasting, combine beer, brown sugar or honey (if using), juniper berries, caraway, and marjoram in a small saucepan; simmer 8–10 minutes to concentrate and use this to baste the duck for a glossy beer-apple glaze.
5. When the duck is done, transfer to a cutting board and let rest 15 minutes. Meanwhile pour pan drippings through a fine sieve into a fat separator or a bowl and skim off most fat, reserving about 2 tbsp (30 ml) fat for the gravy.
6. For the gravy, melt reserved 2 tbsp (30 g) butter in a saucepan over medium heat, whisk in 2 tbsp (16 g) flour to make a roux and cook 1–2 minutes. Gradually whisk in strained pan jus plus chicken stock (about 1 cup/240 ml total) and the reserved beer-apple reduction; simmer until slightly thickened, adjust seasoning with apple cider vinegar, salt and pepper.
7. Carve the duck and serve with the beer-apple gravy, traditional sides such as potato dumplings and braised red cabbage if desired.