From The Best of Bon Appetit (1979)
Be creative! Make this in the shape of a bunny instead of a duck!
“Each slice of this festive bread will show a swirl of raspberry, chocolate and nuts.” —The Best of Bon Appetit (1979)
“Duck may be prepared a day ahead. Reheat in brown paper bag in 200oF oven 15 to 20 minutes and cut into slices to serve.”
“May also be frozen before glazing. Defrost completely and warm prior to decorating.”
DANISH EASTER DUCK WITH FILLING AND GLAZE
Makes 1 bread
¼ C golden raisins, soaked overnight in ½ C sherry
Dough (see below)
1 C raspberry preserves
Filling (see below)
Glaze (see below)
Yellow and green colored icings, “available in tubes”
Melted chocolate and chocolate sprinkles
Mushroom-shaped meringues (see recipes in Desserts section), green-tinted coconut (optional)
Turn out risen dough on an unfloored surface, and roll and stretch into a rectangle 40×8 inches, and spread dough lightly with raspberry preserves. Sprinkle Filling over dough to within 1 inch of edges, roll jelly roll fashion into a narrow roll about 2 inches in diameter and 40 inches long.
To shape duck, cut off a 3-inch length from each end of roll and twist entire roll a few times. Shape twisted roll into a large ‘S’ on an oiled baking sheet, using 1/3 of roll for neck and 2/3 for body. Shape duck loosely with coils close together but not touching. Using 1 piece of remaining dough, shape duck beak and tail, and attach. Using second piece, shape duck feet and attach. Cover duck with waxed paper and allow to rest in a warm place until doubled in bulk, about 50 minutes. Preheat oven to 375o. Bake duck 35 to 45 minutes or until golden brown. “It may be necessary to turn pan to ensure even browning.” Remove bread from oven and allow to cool until just warm to the touch.
To decorate, use gum drop for eye, paint body with Glaze, and use colored icings for feathers. Highlight tail and feet with melted chocolate dusted with chocolate sprinkles. Surround duck with meringues and coconut “grass” (if using).
Dough, filling, and glaze recipes below.
3 C flour
1/3 C sugar
1 Tbsp dry yeast
¼ tsp ground cinnamon
¼ tsp salt
6 Tbsp evaporated milk
½ C (1 stick) butter, diced
½ C plus 2 Tbsp hot water
3 egg yolks
Combine 1¼ C flour, sugar, yeast, cinnamon, and salt in electric mixer bowl. Heat together milk, butter, and sugar in 1-quart saucepan to 120o-130o, stirring so butter dissolves. Add milk mixture to dry ingredients and beat 3 minutes. Add yolks and additional ½ C flour, and beat 3 minutes, then blend in remaining 1¼ C flour to make a soft dough. Turn out dough on a lightly floured board and knead until smooth and elastic, about 6 to 8 minutes. “If using a dough hook knead about 4 minutes.” Place dough in oiled bowl, turn to coat all surfaces, cover bowl with plastic wrap and a towel wrung out with hot water, and allow to rise in a warm place until doubled in bulk, 1 hour 30 minutes to 2 hours, or overnight in refrigerator.
¾ C toasted nuts, chopped
½ C sugar
¼ C flour
3 Tbsp butter, at room temperature
2 tsp dry unsweetened cocoa
1 tsp ground cinnamon
Drain raisins, reserving sherry for plumping other fruits, and combine with nuts, sugar, flour, butter, cocoa, and cinnamon, mixing until crumbly.
1 C powdered sugar
½ tsp vanilla
2 Tbsp Grand Marnier
2 Tbsp milk
Combine all ingredients.