Kaczka Pieczona z Jabłkami (Polish Roast Duck with Apples)
Why this recipe works
- Crisp skin, rich meat: Pricking the skin and starting the duck in a hot oven helps the fat render before the longer roast finishes the meat gently.
- Apples cut through the richness: Tart apples and a splash of cider vinegar balance the duck’s natural fattiness while absorbing the savoury pan juices.
- Classic savoury seasoning: Garlic, black pepper and dried marjoram give the duck a distinctly Central European herbal depth without overpowering the meat.
Get the most out of this recipe
Timing notes
- Check the thigh: Roast until the thickest part of the thigh reaches 75°C (165°F); this is the most reliable way to judge doneness.
- Rest before carving: Let the duck rest for 10 to 15 minutes so the juices settle and the meat carves more cleanly.
Texture tips
- For crisper skin: Dry the duck thoroughly before seasoning and prick only the skin, not the meat, so the fat can render without drying the breast.
- Protect the apples: If the apples colour too quickly, turn them in the pan juices and move them closer to the duck where the heat is gentler.
Ingredient notes
- Choose tart apples: Sharper apple varieties work best because they hold their shape better and balance the richness of the duck.
- Marjoram matters: Dried marjoram gives this roast its familiar Polish flavour; thyme can be used, but the result will taste less traditional.
Make-ahead tips
- Season ahead if useful: The duck can be seasoned in advance and kept chilled, uncovered or loosely covered, to help the skin dry before roasting.
- Reheat gently: Warm carved leftovers with a little pan juice in a 180°C (355°F) oven until piping hot, which helps keep the meat moist.
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Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pat the duck dry, then use the tip of a knife to prick the skin all over, especially the fatty areas, taking care not to pierce the meat.
- Mix the salt, pepper and marjoram. Crush 4 garlic cloves, then rub the seasoning and crushed garlic all over the duck and inside the cavity.
- Cut the apples into quarters and remove the cores. Stuff half the apples into the cavity along with the remaining 2 whole garlic cloves, and set the rest of the apples aside for the roasting tin.
- Rub the duck skin with the duck fat, then place the duck breast-side up in a roasting tin. Roast for 20 minutes to start crisping the skin.
- Reduce the oven to 180°C (355°F). Roast for 60 minutes, basting the duck with the pan fat halfway through.
- Scatter the remaining apples around the duck and drizzle them with the apple cider vinegar. Roast for 25 to 35 minutes more, until the apples are tender and the duck is cooked through; a thermometer in the thickest part of the thigh should read 75°C (170°F).
- Transfer the duck to a board and rest for 10 to 15 minutes before carving. Serve with the roasted apples and spoon over a little of the pan juices.
Recipe notes
Tips
- For the crispest skin, keep the duck as dry as possible before roasting and prick only the skin so the fat can render without drying the meat.
- If the apples start to colour too quickly, turn them over in the pan juices and tuck them closer to the duck for protection.
- Food safety: make sure the duck is fully cooked, especially for children, older adults, and anyone who is pregnant or immunocompromised.
Substitutions
- Replace Apple cider vinegar with White wine vinegar for a slightly sharper, cleaner acidity.
- Replace Dried marjoram with Dried thyme for a different herbal note that still suits roast duck.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat carved duck and apples in a 180°C (355°F) oven with a spoonful of pan juices until piping hot; freeze carved meat (and apples if you like) for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 15min (20min active)
- Difficulty: Medium
- Cuisine: Polish
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