Roast Duck with Apples and Buckwheat Groats - photo 1
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Roast Duck with Apples and Buckwheat Groats

Pikantne Main Dishes Regional Cuisine of Poland Dishes for Special Occasions 120 min Hard 23 wyświetleń ~28.10 PLN * - (0)
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Description

Classic Polish roasted duck with apples in a regional version with the addition of aromatic spices and buckwheat as a hearty side dish. This dish combines the sweetness of Polish apples with the richness of the duck and notes of juniper, thyme, and marjoram. Perfect for a family dinner or holiday gathering; serve with a sour sauce made of honey and apple cider vinegar, and a touch of butter for a glossy and velvety texture of the buckwheat. It presents beautifully on a large platter: golden, crispy skin, caramelized apples, and buckwheat with a buttery finish. Flavor-wise, it blends the tradition of Polish cuisine with a subtle sweet-sour twist.

Ingredients Used

Ingredients (17)

Servings:
4
  • Duck 2200 g
  • Apple 3.3 szt. (~600 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Butter 70 g
  • Rapeseed oil 30 g
  • Honey 30 ml
  • Apple cider vinegar 30 ml
  • Chicken broth 500 ml
  • Buckwheat groats 200 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 2 g
  • Thyme 2 g
  • Jałowiec 5 g
  • ✨ Opcjonalne
  • Dried plum 100 g
  • Lemon 1.3 szt. (~100 g)
💰 Szacowany koszt dania: ~28.10 PLN (7.03 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the duck

1

Unpack the duck, rinse the inside under cold water, and dry it thoroughly with a paper towel both inside and out. If there are any feathers on the skin, singe them over the gas flame or remove them with tweezers. Prick the skin in several places with a sharp knife (not deep into the meat, just through the fat under the skin) so that the fat can render out during roasting.

Ingredients: duck
Use a large countertop or cutting board, and protective gloves if you wish. Drying the skin is key — moisture disrupts the roasting process and prevents achieving a crispy skin.

Filling

2

Cut the apples into quarters, remove the cores, and slice them into thick pieces. Peel the onion and cut it into feathers. In a large skillet, heat 15 g of butter with 15 g of canola oil (the combination prevents burning). Add the onion and sauté over medium heat for 6-8 minutes until the onion softens and lightly caramelizes. Add the crushed garlic and sauté for 30 seconds until it releases its aroma. Add the apples and sauté for another 6-8 minutes until the apples are slightly softened but not falling apart. Season with 3 g of salt and 1 g of pepper. If you are using dried plum, chop it and add it at this stage.

Ingredients: Apple, Onion, Garlic, Butter, Rapeseed oil, Salt, Black pepper, dried plum
Use a pan with a diameter of 24-28 cm. Stir with a wooden spoon every 1-2 minutes, do not burn. The onion should be soft and translucent — that’s when it’s ready.
3

Season the filling with marjoram (2 g) and finely crushed juniper berries (2-3 g from 5 g). Mix and set aside to cool slightly so that it is not hot when stuffing the duck (about 10 minutes).

Ingredients: Marjoram, Jałowiec, dried plum
Crush the juniper berries in a mortar or between spoons — do not grind them into a powder. The hot filling will cause the duck's interior to cook unevenly.

Stuffing and seasoning

4

Fill the inside of the duck with the prepared stuffing, do not pack it tightly — it is enough that the inside is loosely filled. Sew or pin the end with toothpicks to prevent the stuffing from falling out. Rub the duck on the outside with a mixture of 5 g of salt and 2 g of pepper; massage the spices into the skin and cuts so that they penetrate the fat under the skin. Optionally, sprinkle additional marjoram on the outside.

Ingredients: duck, Salt, Black pepper, Marjoram
Use kitchen twine or toothpicks to close the duck. Rub the skin with your hands (preferably with disposable gloves) to evenly distribute the spices.

Baking - the beginning

5

Preheat the oven to 200°C (top-bottom). Place the duck breast side up on a rack in a roasting pan so that the fat can drip into the dish. Put it in the oven for 30 minutes without basting — the goal is to crisp the skin and start rendering the fat. Place a dish under the roasting pan to collect the fat.

Ingredients: duck
Use a roasting pan with a rack or a large baking sheet with a grid. If you don't have a rack, place the duck on a layer of onions and apples, but the rack ensures even roasting.

Baking - lowering the temperature and basting

6

Reduce the temperature to 160°C. After the first 30 minutes, baste the duck with 50-80 ml of chicken broth, then drizzle with melted honey mixed with 15 g of rapeseed oil (glaze). Bake for another 60-70 minutes, basting the duck with the rendered fat and a little broth every 15-20 minutes. Check the skin: after about 90 minutes it should be golden and crispy; if not, increase the temperature to 200°C for the last 10-15 minutes to finish crisping the skin.

Ingredients: Chicken broth, Honey, Rapeseed oil
Use a spoon or brush for basting. Basting helps keep the meat juicy — don't overdo it with the liquid to prevent the skin from becoming soggy.

Checking for doneness

7

Check the internal temperature of the meat with a thermometer: it should be 75-80°C at the thickest part of the thigh. If you don't have a thermometer, pierce the meat near the bone — the juices that flow out should be clear, not pink. After roasting, remove the duck from the oven and let it rest for 15 minutes loosely covered with aluminum foil — this will allow the juices to distribute evenly and keep the meat tender.

Ingredients: duck
A kitchen thermometer is the best tool. Resting after baking is crucial — do not slice the duck too quickly.

Buckwheat groats

8

In the meantime, cook the buckwheat. Place the buckwheat in a fine sieve and rinse it under cold water. In a pot, bring 400 ml of water with 1 g of salt to a boil. Add the buckwheat (200 g), stir, cover, and cook on low heat for 12-15 minutes until it absorbs the water. After cooking, turn off the heat and let it sit covered for 5 minutes. Then add 20 g of butter, and mix with a fork to make the buckwheat fluffy and shiny.

Ingredients: Buckwheat groats, Salt, Butter
Use a pot with a well-fitting lid. Rinsing the groats removes dust and reduces stickiness. Do not lift the lid while cooking to retain steam.

Roasting sauce

9

Pour the fat and liquids from the roasting pan through a sieve into a saucepan, straining out any small bits. Add 150-200 ml of chicken broth to the saucepan and cook over medium heat for 5-8 minutes, reducing by half. Add 20 g of butter and honey with apple cider vinegar (10 g of honey + 10 ml of apple cider vinegar) and possibly an extra tablespoon of vinegar if the sauce is too sweet. Strain the sauce through a fine sieve for smoothness. Season with salt and pepper to taste if needed. If you want to refresh the flavor, add some zest and a few drops of lemon juice (optional).

Ingredients: Chicken broth, Butter, Honey, Apple cider vinegar, Lemon
The sauce can be reduced until it reaches a slightly sticky consistency — it should coat the spoon. Use a metal strainer and a wooden spatula for straining.

Assembly and serving

10

After resting, cut the duck into portions: thighs, breasts, and wings. Arrange the portions on a large platter, surround them with warmed buckwheat, and top with the caramelized apples from the stuffing. Drizzle the duck and apples with the prepared sauce. Optionally, sprinkle with fresh thyme or a bit of marjoram before serving.

Ingredients: duck, Buckwheat groats, Apple, Butter, Honey, Apple cider vinegar
Use a sharp knife and a cutting board with a handle. Slicing after resting results in nicer slices of the breast and less juice leakage.

Fun Fact

💡

In Polish cuisine, duck with apples is a traditional combination — apples absorb some of the fat and add moisture and natural sweetness, which has historically been important when roasting fatty meats for festive occasions.

Best for

rodzinny obiad święta przyjęcie

Tips

🍽️ Serving

Serve the duck hot, with the sauce poured just before serving. A slightly tangy side dish pairs well with duck, such as pickled cucumber or red cabbage salad. If you have wine, choose a red with moderate acidity or a full-bodied dry white.

🥡 Storage

Store the roasted duck in the refrigerator for up to 2 days in an airtight container. Keep the sauce separate. To reheat: bake at 150°C for 15-20 minutes covered, and uncover the skin for the last 5-10 minutes to regain some crispiness. The groats can be reheated in a pan with a little butter.

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