German Roast Duck with Dumplings Recipe – German Special
German Roast Duck with Dumplings is a traditional comfort dish enjoyed across Germany, especially during holidays and special family gatherings. This classic roast duck recipe features crispy golden skin, juicy meat, and aromatic stuffing, paired with soft, hearty dumplings that soak up the rich pan gravy. Perfect for festive dinners or Sunday roasts, it showcases the warmth and depth of authentic German cuisine.
- Prep Time20 min
- Cook Time2 hr
- Total Time2 hr 20 min
German Roast Duck with Dumplings Ingredients:
- 1 whole duck (2–2.5 kg)
- Salt and black pepper to taste
- 1 tsp dried marjoram
- 1 tsp dried thyme
- 2 apples, quartered
- 1 onion, quartered
- 2 cloves garlic
- 1 cup water or duck stock
For Dumplings:
- 2 cups bread cubes or boiled potatoes (mashed)
- 1 egg
- 1/4 cup milk
- Salt to taste
- Nutmeg (optional)
German Roast Duck with Dumplings Instructions:
Preheat the oven to 170°C.
Clean the duck thoroughly and pat completely dry.
Season the duck inside and out with salt, pepper, marjoram, and thyme.
Stuff the cavity with apples, onion, and garlic.
Place the duck breast-side up on a rack in a roasting pan.
Pour water or stock into the pan to catch drippings.
Roast slowly, turning once halfway through cooking.
Prick the skin occasionally to release excess fat.
Increase oven temperature for the final 20 minutes to crisp the skin.
Remove duck from oven and let it rest before carving.
For dumplings, soak bread cubes in warm milk.
Mix with egg, salt, and nutmeg.
Shape into balls and simmer gently in salted water until they float.
Serve sliced roast duck with dumplings and pan gravy.
Recipe Notes :
Choose a good-quality duck for the best flavor and texture.
Patting the duck completely dry helps achieve crispy skin.
Pricking the skin allows excess fat to render during roasting.
Roasting slowly keeps the meat tender and juicy.
Raising the oven temperature at the end ensures a perfectly crisp finish.
