Duck stuffed with apples and raisins is one of the traditional dishes of Lübeck in north-eastern Germany, where duck is an indigenous ingredient. A member of the Hanseatic League, Lübeck was known as the ‘Queen of the Hanse’ because of its attractive Gothic architecture, and especially because of its rustic cuisine.
- 1.75 kg – 2 kg duck
- 500 g sour apples, peeled, quartered, diced
- 250 ml white wine
- 100 g bread, cubed, toasted / breadcrumbs
- 100 ml kirschwasser / liquer / rum
- 100 g raisins
- 3 tbsp white wine
- 15 g duck fat
- 5 sage leaves, sliced small
- 10 g black pepper
- 10 g salt
- Cardamom, pinch
- Cinnamon, pinch
- 15 g butter
- 1 duck liver, thin sliced
Soak raisins overnight in choice of alcohol.
Heat duck fat in a large frying pan, steam the apple cubes in the fat, add bread cubes or breacrumbs, season with spices. Add raisins and sage, remove from heat.
Preheat the oven to 200ºC.
Rub the cavity with salt and pepper. Add the stuffing, sew to close the gap or use toothpicks.
Roast the duck chest-side up for 45 minutes, then turn over and roast for another 45 minutes. Turn again and roast until the duck is cooked. Each time baste the duck with the juices in the cooking tray.
Remove from the tray and leave to rest covered with foil.
Meanwhile sauté the liver in butter until it turns brown, add the liquid from the tray. Usually the filling will burst through, so take some of this filling and stir it into the liver. Add the white wine and reduce.
Take stuffing from the duck, carve the duck. Serve with stuffing and sauce and dumplings.