Roasted Duck

Roasted Duck

A lovely dish with mushrooms, plums and rosemary. Serve with oven-baked potatoes.


Step 1
  • Make small incisions on the skin side of the duck, and fry the duck with the skin side down, at low heat with the lid on for approximately 15 minutes. Sprinkle the duck breasts with 0.5 tsp salt and 1 pinch of pepper and let them rest, covered until served. Save 1 tablespoon of duck fat for later.
Step 2
  • Meanwhile, wash the mushrooms and cut them into quarters. De-seed the plums and cut them in half. Fry both mushrooms and plums until golden on a medium heat with rosemary in the duck fat. Remove the mushrooms and plums and keep them warm.
Step 3
  • Add balsamic vinegar and let it boil until it's almost gone. Add wine, lower the heat and allow to boil for approximately 2 minutes. Remove the pan from the heat and stir in the cold butter until the sauce lightens slightly. Season with 0.25 tsp salt and 1 pinch of pepper, cut the duck meat into thin slices and serve it together with baked potatoes halves.


Duck breasts (about 600 g)
Rock salt
¾ tsp
Freshly pepper
2 pinches
Button mushrooms
250 g
Ripe Danish plums
Small, Fresh rosemary Twigs
Dark balsamic vinegar
1 tbsp
Marsala or sherry
100 ml
Cold butter
2 tbsp
Small Baked potatoes in Halves
1 kilo