”Grandmother’s duck
Ingredients (4 persons):

1 whole duck
1 tbsp. salt A

A bit of pepper
Fry cords and meat needles

200 g apples
150 g prunes
Duck sauce:

Duck fond (liquid that you have poured from the duck during roasting)
Offal from the duck
1 carrot
1 onion
Celery / parsnips
1 tbsp. oil
1 liter of water
20 g butter
2 tbsp. flour 
(Redcurrant jelly)
Salt and pepper

Red cabbage:
1 red cabbage, finely cut
25 g butter
1 apple, grated
1/2 dl balsamic vinegar
1 dl water
1 / 2 dl sugar
(Redcurrant juice)
1 tbsp. fat from the duck

Apples with jelly:
4 pcs. apples, peeled, halved and freed from the core.
1 liter of water
1 / 2 dl sugar
3 tbsp. lemon juice
Redcurrant jelly

Brown potatoes:
250g small cooked potatoes
125 g sugar
25 g butter

White potatoes
800 g boiled white potatoes
Strewn with a little chopped parsley. 


  1. Rinse and inspect and remove the bag of offals from inside the duck. Rub the inside and outside with salt and pepper and put in the stuffing of apples and prunes (can also be made without the stuffing).
  2. Close the duck using string and close the bottom with a pair of meat needles. It may be a good idea to attach the wings firmly with a further pair of meat needles.
  3. Put the duck in a cold oven on a greased grating with a roasting pan under at 150 ° C for 2 1/2- 3 hours.
  4. Remove the fat foam from the duck fond when the duck is finished. A bit of fat must be used for red cabbage and the rest can be saved. The duck fond must be used for sauce¨

The sauce:

  1. Sauté the offals in oil for a few minutes and add carrot, onion, celery/parsnips. After approx. 3 min., add water and duck fond.

  2. Boil the sauce until approx. half of it is left and sift it. Make a mix of butter and flour and add the mix gradually to the sauce. Season with salt, pepper and perhaps redcurrant jelly.

Red cabbage:

  1. Melt butter and add the red cabbage and apple.
  2. Add the rest of ingredients and let it simmer under a lid until the red cabbage is tender, approx. 45 min.
  3. Season with sugar and vinegar.

Apples with jelly:

  1. Boil water, sugar and lemon in a saucepan.
  2. Add the apples, boil softly for about. 3 min and put it away to chill.
  3. Serve the apples with a little redcurrant jelly.

Brown potatoes:

  1. Spread sugar on a frying pan and add the butter when the sugar is melted.
  2. When the caramel is ready, add the potatoes. Beware it can sputter! Stir the potatoes in the caramels for approx. 10 min. and serve.

Serve the duck hot with red cabbage, brown and white potatoes, apples and jelly and duck sauce.