Vierlande Roast Duck (Vierländer Ente)

Description

A whole duck stuffed with apples, onion, diced ham and its own liver and gizzard, roasted until the skin is crisp and served with a sour-cream gravy. The festive duck of Hamburg, named after the market-garden district of Vierlande.

1. 1

   Rinse the duck inside and out with cold water, pat dry and rub all over with salt, pepper and marjoram. Take the liver and gizzard out of the cavity, trim off the sinews and chop finely.

   ⏱️ approx. 10 min
2. 2

   Peel and core the apples and cut into small pieces; finely dice the onion. Mix with the liver, gizzard, diced ham, the beaten eggs and the breadcrumbs to make the stuffing.

   ⏱️ approx. 15 min

   💡 Tip: Tart cooking apples such as Boskoop keep their shape in the stuffing and add freshness against the rich duck meat.

3. 3

   Fill the duck with the stuffing and sew up the opening with kitchen twine or close it with wooden skewers. Preheat the oven to 180 °C (conventional).

   ⏱️ approx. 10 min
4. 4

   Place the duck breast-side down in a roasting tin rinsed with cold water, sprinkle with a cup of water and put it in the oven. Turn after about 15 minutes, then baste regularly with the pan juices and prick a few times under the wings and legs so the fat can run out. As soon as the juices start to brown, add another cup of water.

   ⏱️ approx. 60 min
5. 5

   After 60 minutes pour the salt water (2 tsp salt in 4 tbsp water) over the skin and roast for another 10 minutes – this makes the skin crisp. Then remove the duck, let it rest briefly and carve.

   ⏱️ approx. 15 min
6. 6

   Deglaze the roasting tin with a little water, bring to the boil and skim off excess fat. Thicken with the sour cream and season with salt and marjoram. Serve the duck with the stuffing and gravy, alongside red cabbage and boiled potatoes or dumplings.

   ⏱️ approx. 10 min