INGREDIENTS

  • 1 duck, about 3 kg
  • 150g prunes
  • 1 dl tawny Port wine
  • 2 acidic red apples
  • 1 red onion
For the Sauce
  • 2 carrots
  • 2 shallots
  • Zest of 2 organic oranges
  • 2 cloves of garlic
  • 2 star anise
  • 5 bay leafs
  • 1 clove
  • Salt and pepper
  • 1-2 dl tawny port
  • 1 liter of water
  • Red currant jam, to taste
  • 100 g flour

GUIDE / INSTRUCTIONS

Day 1:
  • Soak the prunes in port overnight.
Day 2:
  • Turn your oven on to 250F/120C.
  • Rinse and cut up the carrots, shallots, garlic. Place them in a roasting pan with the orange zest, star anise, bay leafs, cloves, water and the port. Set a cooling rack or grid on top of pan to hold the duck.
  • Dice red onion and apples. Stuff the duck with a mix of the apples, red onion and the port-soaked prunes. Close it up with some roasting pins or truss with string. Place the duck on the grid and rub the skin with in a little oil, salt and pepper.
  • Roast the duck for 4-5 hours or until it internal temperature reads 158-167F/ 70-75C. Baste the duck a couple of times during the roasting with the duck fat that’s collected in the pan.
  • Let duck rest for 15-30 min before you cut it.
For the sauce:
  • Skim fat from the liquids in roasting pan, and reserve. Crush everything a little with your spoon, so you get all of the jus from the pan. Deglaze the pan with ½ l of water and then again skim fat.
  • Put the skimmed fat in a pot and heat it up with the flour to make a roux.
  • Slowly pour the jus in to the roux to thicken the sauce.
  • Add a little red currant jam, salt and pepper and taste. If you want it a little more thick, reduce it some more. If it needs some acid, then give it a squeeze of orange juice and some of the juices from the red cabbage (see recipe) that you serve with it.

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Silversea is an ultra-luxury cruise line known for its all-inclusive, intimate, and expedition-focused voyages, offering a variety of itineraries across all seven continents with a focus on immersive experiences and destination-based gastronomy. Silversea operates a fleet of small, luxury ships and expedition vessels, designed for a more personalized and immersive travel experience. Silversea’s voyages include butler service in every suite category, a choice of restaurants, 24-hour in-suite dining, premium beverages, and private executive transfers and flights as standard. Silversea offers a wide range of itineraries, from classic voyages to expedition cruises, visiting remote and remarkable destinations across all seven continents, with a focus on cultural immersion and wildlife encounters. Silversea’s expedition ships and itineraries cater to travelers seeking authentic, hands-on adventures in uncharted destinations, with expert guides and opportunities to encounter wildlife in their natural habitats. Their ships range in size from 51 to 364 suites, ensuring each guest finds the perfect balance between choice and intimacy. Silversea offers a variety of dining options, including gourmet French fare, international dishes, and flexible dining schedules. Silversea is now 100% part of the Royal Caribbean Group as of 2020.

Enjoy this Roast Duck with Prunes and Port Recipe while you are planning your next Silversea cruise!

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