ReceptnaptárMartinsente (St Martin’s Day roast duck with apples and chestnuts)
Martinsente is the traditional dish of the St Martin’s Day feast on 11 November: crisp-skinned duck stuffed with apples and chestnuts. In northern and western Germany it is the favourite of the day alongside goose. It roasts slowly and patiently, but almost prepares itself.
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Method
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- Wash the duck, pat dry and rub inside and out with salt, pepper and marjoram.
- Stuff with apples, onion and chestnuts and close the opening with toothpicks or string.
- Prick the skin in many places (not down to the meat) and place breast-up on a rack in a roasting tin into which you pour the water.
- Roast at 160°C for 2 hours 15 minutes, basting occasionally with the rendered fat.
- At the end of roasting, raise the heat to 200°C, brush with honey and roast for 15-20 minutes until crisp.
- Rest for 10 minutes, strain the juices and skim off the fat.
- Carve and serve with dumplings and cabbage.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Prick the skin several times so the fat can run out.
- Save the rendered fat, chilled or frozen, as it is excellent for roast potatoes.
- Resting makes the meat juicy.
Frequently asked questions
How long does it roast?
About 1 hour 15 minutes per kg, but it must be finished crisp at the end.
What else can it be stuffed with?
Prunes, orange or a bread stuffing.
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