Juleand is a beloved Danish Christmas roast duck, slow-cooked and stuffed with apples and prunes. This festive dish fills the home with rich aromas and brings warmth to holiday gatherings. Follow the detailed recipe below to prepare this classic Danish holiday favorite, complete with traditional sides and gravy.
Ingredients
- 1 whole duck, cleaned 2.5–3.5 kg
- Salt and pepper, to taste
- 1 tbsp butter or oil
- 3 tart apples, roughly chopped
- 150 g prunes, pitted and halved
- 1 large onion, roughly chopped
- 3 sprigs fresh thyme
- 2 bay leaves
- Pinch of cloves or allspice optional
- 200 ml water or chicken stock
- 150 ml port wine or red wine for gravy
- 2 tbsp butter for gravy
- 2 tbsp all-purpose flour for gravy
Instructions
- Preheat oven to 160°C (320°F).
- Pat the duck dry with paper towels. Rub the skin and cavity with salt and pepper. Optionally, spread butter or oil over the skin for crispiness.
- In a bowl, combine chopped apples, prunes, onion, thyme, bay leaves, and spices. Stuff the duck cavity loosely with this mixture.
- Tie the legs with kitchen twine and tuck the wings under the body.
- Place the duck breast-side up on a rack inside a roasting pan. Pour water or stock into the pan.
- Roast the duck for about 2.5–3 hours, basting every 30–40 minutes with pan juices.
- Increase oven temperature to 200°C (390°F) for the last 15–20 minutes to crisp the skin.
- Remove the duck and let rest for 15 minutes before carving.
- For the gravy, strain pan drippings into a saucepan. Melt butter in another pan, whisk in flour to make a roux. Gradually add wine and stock, whisking until smooth and thickened. Season to taste.
- Serve sliced duck with gravy and traditional Danish sides like caramelized potatoes and braised red cabbage.
Notes
A danish christmas tradition: the story of juleand 🎄🦆
You know, Christmas in Denmark isn’t just about the lights or the gifts. It’s really about everyone gathering around the table, slowing down a bit, and sharing something really special. And for lots of Danish families, that special something is juleand. It’s basically a roast duck — but not just any duck. This one’s slow-cooked, stuffed with apples and dried fruits, and it fills the whole house with the kind of cozy smell that just makes you feel at home.
Why juleand and not goose or turkey? 🤔
So, you might ask, why duck instead of goose or turkey? Well, duck’s smaller, so it’s easier to handle and cooks more evenly. When it’s done right, the skin gets crispy, but the meat inside stays nice and juicy. Plus, the mix of sweet apples and prunes in the stuffing balances the richness perfectly. And honestly, the skin on a good roast duck — golden, crispy, with just the right amount of fat — it’s something you don’t want to miss.Making the perfect gravy 🍷
After the duck’s done and resting, it’s gravy time. Pour the pan drippings through a sieve to catch any bits, reserving some of the fat. In a saucepan, melt a bit of the duck fat or butter, then whisk in flour to make a roux — this thickens the gravy nicely. Slowly add port or red wine, then the stock, whisking constantly so the sauce becomes smooth and glossy. Season the gravy with salt and pepper, taste it, and adjust if needed. Pour this over your sliced duck for that rich, indulgent finish.What to serve with juleand 🍽️
Juleand tastes even better with some classic Danish sides. Here’s what you shouldn’t miss:- caramelized potatoes (brunede kartofler) — these little golden balls are sweet and buttery heaven
- braised red cabbage (rødkål) — tangy and slightly sweet, a perfect counterpoint
- boiled or roasted root veggies like carrots or celery root, to keep things earthy and warm
- and of course, rye bread or soft rolls to soak up all that luscious gravy
Why juleand feels like home ❤️
Cooking juleand isn’t just about making a delicious meal. It’s a tradition that brings people together — peeling apples, tying up the duck, sharing old family stories while the oven does its magic.
It’s slow, it’s cozy, it’s about hygge — that uniquely Danish feeling of comfort and connection.
If you ever get the chance to try juleand, or even better, make it yourself, you’ll see why it’s such a beloved Christmas tradition here.
What about you? Got any favorite holiday dishes or traditions? I’d love to hear your stories!
Danish сuisine
