ReceptnaptárRoast duck with apples
Roast duck stuffed with apples, kaczka z jabłkami, is a classic of the Polish festive table and a legacy of the old noble kitchens. Marjoram and caraway give it a powerful aroma, and the tartness of the apples balances the rich meat. It is roasted long and slowly, and at the end a higher heat crisps the skin.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Wash the duck thoroughly, pat it dry with kitchen paper and rub it inside and out with salt, pepper, marjoram and caraway.
- Put it in the fridge uncovered for at least 1 hour, ideally overnight, so the skin dries and crisps better when roasting.
- Preheat the oven to 160 °C.
- Peel, quarter and core the apples and stuff them into the duck's cavity.
- Place the duck breast side up in a roasting tin and pour a little water or stock underneath.
- Cover loosely with foil and roast at 160 °C for about 1.5 hours, basting with its own juices every hour.
- Then remove the foil, raise the temperature to 200 °C and roast for another 30-40 minutes until the skin is deep golden and crisp.
- Check it's cooked: when you pierce the thickest part of the leg with a skewer, the juices should run clear, not pink.
- After roasting, rest it covered with foil for 10-15 minutes before carving - so the juices spread evenly through the meat.
- Serve with the apple stuffing and the remaining juices.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Put the duck in the fridge uncovered overnight, because the skin dries out and becomes much crisper.
- Choose a firm, tart apple, because it holds its shape during roasting and suits the rich meat.
- Pour off the rendered fat during roasting and set it aside, because it makes an excellent base for roast potatoes.
Frequently asked questions
What are the best side dishes?
In Poland the tradition is braised red cabbage with potato dumplings or kopytka. Cranberry jam and baked apple are also very good companions.
How do I know it is done?
At the thickest part of the leg the juices run clear, not pink, and a thermometer shows at least 74 °C. The meat should also come away easily from the leg bone.
Similar recipes
- Roast Duck · Hungarian
- Duck with apples (utka s yablokami) · Russian
- Roast duck · Hungarian
- Martinsente (St Martin’s Day roast duck with apples and chestnuts) · German
- Duck confit (confit de canard) · French
- Seared duck breast with Pinot Noir sauce · French
More polish ideas
- Polish breaded pork cutlets (kotlet schabowy)
- Polish stuffed cabbage rolls (gołąbki)
- Red beetroot soup (barszcz)
- Honey and garlic roast pork ribs
- Breaded pancake croquettes with meat and mushroom filling (krokiety)
- Pork chops in wild mushroom sauce
- Polish meatloaf with a boiled egg centre
- Cold platter with sausage and sour pickles (zimna płyta)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings