Slow-roasted Christmas duck or goose

Serves 4

1 duck or goose from Knuthenlund

2 apples

24 prunes

½ kg mixed root crops, e.g. Hamburg parsley, carrots and beetroot

brandy

1 large sprig of thyme

salt & pepper




If the duck or goose is frozen, slowly defrost in the fridge for 2 days to retain the juice in the meat. Pour brandy over the prunes. Peel and de-core the apples and cut into wedges. Mix the apples and prunes and add the thyme leaves, which have been removed from the stems, and salt and pepper. Fill the duck or goose with the stuffing and close with cotton thread. Rub the duck or goose with salt, place on an oven grid on top of a roasting pan containing 500 ml water and the chopped root vegetables. Place in the oven at 160°C for 50-60 minutes per kilogramme. Turn the bird every 30 minutes and baste regularly with the cooking fat. Allow to rest for about 30 minutes before carving.