Apple & Plum Stuffed Duck
Recipe from Bo's grandmother, Olga Margrethe Elisabeth Ahlburg, 1916-2000
Ingredients:
Duck
Apples
Prunes
Salt
Directions:
Remove giblets and neck from inside duck. Pull out any remaining feathers. Rinse the duck inside and out. Rub salt around the inside of the duck. Fill with sliced apples and prunes. Rub salt on the outside of the duck and place in deep roasting pan.
Bake at 175 degrees Celsius (347 Fahrenheit) for 1 hour, then add several cups of water to the pan. Continue cooking for another hour. After the 2nd hour, increase temperature 200 degrees Celsius (392 Fahrenheit) for 1 hour. Finally, increase temperature to max or 250 degrees Celsius (482 Fahrenheit) for 30 minutes to crisp the skin. Watch that the skin doesn't get too dark.
