One thing that struck me while we did a Christmas show from Hedmark in Eastern Norway, was that the traditional mulled wine that is served at Christmas parties has a lot in common with glazes used for roast duck. Why not combine the two?
- 1 Inspect the duck closely, and make sure to remove any remaining feathers. Rub it with butter, salt, and pepper. Leave at room temperature for at least 2 hours.
- 2 Attach the duck to a rod and place it in the rotisserie, or place it on a rack in the oven with a roasting pan underneath. Roast it at 400 F (200 C) for 20 minutes, reduce temperature to 350 F (175 C).
- 3 Brush the duck every 5-10 minutes with mulled wine. The duck should have a core temperature of about 130 F (55 C) after about 45 minutes. The leg part may need a little more time, so when the breasts have reached the optimal core temperature, it is a good idea to cut off the legs and give them another 10-15 minutes in the oven.