Recipe for: Grilled duck with apples in Polish style - photo 1
← Recipes

Recipe for: Grilled duck with apples in Polish style

Pikantne Main Dishes Regional Cuisine of Poland 90 min Hard 6 wyświetleń ~33.15 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Full of flavor, rustic duck with caramelized apples inspired by the regional cuisine of Poland. Juicy meat with crispy, seasoned skin combines with a gently sweet and sour apple sauce enriched with honey and mustard. This dish is perfect as the main meat for a Sunday dinner or holiday gathering; serve with young potatoes or pearl barley and fresh parsley. Visually, the dish attracts with the golden skin of the duck and the glossy sauce, while the taste combines the sweetness of apples with the aroma of thyme and marjoram.

Ingredients Used

Ingredients (19)

Servings:
4
  • Duck 2200 g
  • Apple 2.5 szt. (~450 g)
  • Onion 2 szt. (~300 g)
  • Garlic 4 ząbki (~20 g)
  • Honey 45 ml
  • Mustard 30 g
  • Apple cider vinegar 30 ml
  • Butter 50 g
  • Rapeseed oil 30 g
  • Potatoes 5.3 szt. (~800 g)
  • Sour cream 100 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 8 szczypt (~4 g)
  • Marjoram 4 g
  • Thyme 30 g
  • ✨ Opcjonalne
  • Barley groats 200 g
  • Jałowiec 3 g
  • Cinnamon 1 g
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~33.15 PLN (8.29 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the duck

1

Unpack the duck and dry it thoroughly with paper towels both inside and on the skin. If there are giblets inside, remove them and set aside (you can use them later for the sauce). Place the duck breast side up on a cutting board.

Ingredients: duck
Use a large cutting board and several layers of paper towels. Drying the skin is key to achieving crispiness when baking.
2

Using a sharp knife, make incisions in a crosshatch pattern on the skin of the duck breast and thigh (only the skin, do not cut into the meat) about 1-1.5 cm apart. The incisions will help render excess fat and make the skin crispy.

Ingredients: duck
Use a small sharp knife or a kitchen razor. Do not press too hard; the goal is to cut the skin, not the meat.

Marinade

3

In a small bowl, mix honey, mustard, apple cider vinegar, crushed garlic cloves (smash with a knife and then press), a teaspoon of black pepper, and marjoram. Add half of the chopped thyme (pluck the sprigs from the bunch and finely chop). Rub the resulting paste on the duck both under the skin (gently sliding your fingers in) and on the skin, as well as inside the cavity.

Ingredients: Honey, Mustard, Apple cider vinegar, Garlic, Black pepper, Marjoram, Thyme, duck
Use a wooden spoon for mixing. When applying the marinade under the skin, slide your finger in flat to avoid tearing the skin.
4

Rub the duck evenly with salt (about 10 g in total). You can fill the inside of the duck with half of the apples (cut into quarters) and one chopped onion for flavor. Tie the legs with kitchen twine and tuck the wings underneath.

Ingredients: Salt, Apple, Onion, duck
Use kitchen twine to tie the duck so it retains its shape and cooks evenly. Salting the outside and inside affects the flavor of the meat.

Resting

5

Place the duck in the refrigerator for at least 30 minutes (you can leave it for up to 2 hours). The marinade should slightly penetrate, and the skin should dry out a bit, which will help achieve crispiness.

Ingredients: duck
Loosely cover with plastic wrap or leave uncovered in a cool place — slightly dry skin will brown better.

Baking

6

Preheat the oven to 180°C (fan 160°C or conventional 180°C). Place the duck breast side up on a rack in a roasting pan so that the fat can drip freely into the dish below. Roast for 40 minutes, then increase the temperature to 200°C and roast for another 20-30 minutes until the skin is golden and crispy. Check the internal temperature of the meat in the thickest part of the thigh — it should be 75°C.

Ingredients: duck
Use a meat thermometer if you have one. The best roasting pan for duck is one with a rack and a deeper bottom for fat (capacity ~3-4 l). Do not cover during the final browning.

Baking potatoes (sides)

7

During the roasting of the duck, place the young potatoes on the baking tray, drizzle with rapeseed oil, sprinkle with salt, and add a few sprigs of thyme. Roast together with the duck for the last 40 minutes (turning the potatoes once after 20 minutes), until they are soft on the inside and golden on the outside.

Ingredients: Rapeseed oil, Thyme
The best is a baking tray with high edges; use kitchen gloves when turning the potatoes. If you prefer pearl barley, cook it separately according to the package instructions and season with butter just before serving.

Apple sauce

8

When the duck has been roasting for about 30 minutes, prepare the sauce. Dice the remaining apples (remove the cores) and finely chop the onion. In a medium skillet, heat 15 g of butter, add the onion, and sauté for 4-6 minutes over medium heat until it becomes translucent. Add the diced apples, crushed juniper berries (if using), a pinch of cinnamon (optional), and sauté for 6-8 minutes until the apples soften and begin to caramelize.

Ingredients: Apple, Onion, Butter, Jałowiec, Cinnamon
Use a wide non-stick or stainless steel pan with a diameter of about 24-26 cm. Frying over medium heat will prevent burning, and caramelization will add sweetness to the sauce.
9

Pour the sautéed apples with 30 g of apple cider vinegar and 15 g of honey, mix and cook for 2-3 minutes. Reduce the heat and add 100 g of cream, gently cook for 3-4 minutes until the sauce thickens. Taste and season with salt, pepper, and optionally a teaspoon of mustard if you want a spicier flavor. Strain the sauce through a sieve if you prefer a smooth consistency.

Ingredients: Apple cider vinegar, Honey, Sour cream, Mustard, Salt, Black pepper
For the reduction, use medium heat so that the frying fat combines well with the cream. If the sauce is too thin, cook for a few more minutes; if too thick, add a spoonful of water.

Resting and Slicing

10

After baking, remove the duck from the oven and let it rest for 10-15 minutes, loosely covered with aluminum foil. This allows the juices to distribute evenly. After resting, cut the string, separate the legs and thighs from the breast, and then slice the breast across the grain.

Ingredients: duck
Use a sharp meat knife and a cutting board with a groove for juices. Resting is important — cutting immediately after taking it out of the oven will cause loss of juices and dryness of the meat.

Assembly and serving

11

On warm plates, arrange a portion of potatoes or barley (if you chose that), slices of duck, and generously drizzle with apple sauce. Garnish with chopped parsley and a sprig of fresh thyme.

Ingredients: Barley groats, duck, Sour cream, Parsley, Thyme
Use wide plates for the main dishes. Serve the sauce separately in a sauce boat, so guests can adjust the amount to their liking. Additionally, you can add dried plums to the sauce for a more festive touch.

Fun Fact

💡

Duck has long been a staple on Polish tables in regions where ducks are raised; it was traditionally served with apples, which neutralized the fattiness of the meat and added freshness.

Best for

niedzielny obiad świąteczne spotkanie specjalna kolacja

Tips

🍽️ Serving

Serve the duck hot, definitely with apple sauce on the side. It pairs well with young potatoes roasted in their skins or with barley groats seasoned with butter. For drinking: dry white wine or dark regional beer.

🥡 Storage

Store cut leftovers in an airtight container in the fridge for up to 48 hours. To reheat, bake at 160°C for 10-15 minutes covered with foil to prevent drying out. Store the sauce separately and heat it over low heat.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Meatloaf made from sausage 70 min

Meatloaf made from sausage

Main dishes
60 min

Noodles with Sauerkraut

Main Dishes
Asparagus sticks with yogurt-dill dip 45 min

Asparagus sticks with yogurt-dill dip

Snacks for Kids
Traditional Easter Vegetable Salad with Horseradish (Homemade Version) 30 min

Traditional Easter Vegetable Salad with Ho...

Salads
Potato pancakes with tzatziki sauce (Polish-modern) 45 min

Potato pancakes with tzatziki sauce (Polis...

Main dishes
Stuffed Cabbage Rolls with Meat and Rice (Polish, Traditional Reinterpretation) 90 min

Stuffed Cabbage Rolls with Meat and Rice (...

Main dishes

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama