Roast Duck with Apples and Marjoram - photo 1
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Roast Duck with Apples and Marjoram

Pikantne Main dishes Regional Cuisine of Poland 120 min Hard 3 wyświetleń ~22.51 PLN * - (0)
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Description

Traditional Polish duck roasted with the aroma of apples and marjoram, with a light glaze of honey and garlic. A dish inspired by regional flavors, where the tartness of the apples balances the richness of the duck, and marjoram adds a characteristic, rustic aroma. Serve with toasted spelt or young potatoes and spring vegetables (asparagus, carrots), drizzled with the roasting sauce. Visually striking, golden skin, caramelized apples alongside juicy meat — perfect for a festive dinner, a special family gathering, or weekend cooking for guests.

Ingredients Used

Ingredients (14)

Servings:
4
  • Duck 2000 g
  • Apple 3.3 szt. (~600 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Honey 30 ml
  • Butter 50 g
  • Rapeseed oil 30 g
  • Chicken broth 250 ml
  • Wheat flour 10 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 4 g
  • ✨ Opcjonalne
  • Lemon 1.3 szt. (~100 g)
  • Barley groats 200 g
💰 Szacowany koszt dania: ~22.51 PLN (5.63 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the duck

1

Take the duck out of the fridge 60 minutes before preparation to allow the meat to reach room temperature. Rinse the carcass under cold running water only on the outside and dry it very thoroughly with a paper towel — moisture hinders browning of the skin.

Ingredients: duck
Use a large sheet of paper towel and a suitably large countertop. Drying the skin is key to crispiness.
2

Using a knife or sharp knife, gently lift the skin on the breasts and thighs, separating it from the meat with your fingers to create a pocket. Do not pierce the skin. Into the pocket, place half of the crushed garlic cloves and half of the marjoram. From the outside, rub the entire duck with salt (spread it evenly), pepper, and the remaining marjoram. If the skin is very wet, sprinkle it with a little salt and wait 5 minutes, then dry it again.

Ingredients: Garlic, Marjoram, Salt, Black pepper, duck
Use a sharp, small knife and your fingers to separate the skin. Rubbing under the skin enhances the meat's flavor and helps retain moisture.

Filling

3

Wash the apples, cut them into quarters, and remove the cores. Set one apple aside for decoration. In a large skillet, heat 15 g of rapeseed oil over medium heat. Add the sliced onion (cut into feathers) and sauté for 6–8 minutes until it becomes translucent and slightly golden. Add the apples to the skillet and sauté together for 4–5 minutes until the apples soften slightly and start to brown. Add 10 g of butter and 10 g of honey, mixing until the ingredients are combined. Remove from heat and let cool for 5–10 minutes.

Ingredients: Apple, Onion, Rapeseed oil, Butter, Honey
Use a 26–28 cm non-stick frying pan. Do not fry the apples for too long — they should remain firm, not mushy.
4

Fill the inside of the duck with the prepared apple-onion stuffing, do not overstuff — there must be space for hot air circulation. If necessary, tie the legs with kitchen twine (trussing) and tuck the wings under the body to prevent them from burning during roasting.

Ingredients: Apple, Onion, Butter, Honey, duck
Use kitchen twine and scissors for tying. If you don't know how to tie, bind the legs with a simple loop and tie a secure knot.

Baking — introduction

5

Preheat the oven to 200°C (top-bottom). Place the duck breast side up on a rack in a roasting pan or on a rack over a tray that will catch the fat. Pour 100 ml of chicken broth into the bottom of the roasting pan, adding a few pieces of apple leftover from the stuffing for flavor. Put the duck in the oven and roast for 20 minutes at 200°C to brown the skin.

Ingredients: duck, Chicken broth, Apple
Use a baking dish with high sides to prevent grease from splattering in the oven. A rack helps drain the fat and ensures even baking.

Baking — a long stage

6

After 20 minutes, reduce the temperature to 160°C. Continue baking for 70–80 minutes (about 35–40 minutes per kilogram of duck), basting the duck every 20 minutes with a spoonful of hot fat from the roasting pan or a mixture of broth (150 ml) and 15 g of honey dissolved in 1 tablespoon of water. Basting keeps the skin moist and adds flavor. If the skin browns too much, loosely cover the duck with aluminum foil.

Ingredients: Chicken broth, Honey, duck
Use a slotted spoon or ladle for basting. Check the color of the skin and baste, but do not overdo it — we want to maintain the browning.

Readiness check

7

After the baking time, check the internal temperature in the thickest part of the thigh (without touching the bone) — it should be 75–80°C. Alternatively, pierce the skin and meat with a fork — the juice that flows out should be clear, not bloody. If necessary, bake for an additional 10–15 minutes.

Ingredients: duck
Use a meat thermometer. If you don't have a thermometer, pierce and observe the juices; pink juices indicate undercooked meat.

Resting

8

Remove the duck from the oven and set it on a cutting board for 15 minutes under a loose cover of aluminum foil, so the juices distribute evenly. During this time, the fat from the bottom of the roasting pan will be reserved for making the sauce.

Ingredients: duck
Resting the meat is key — cutting it immediately after roasting causes the juices to run out and results in dry meat.

Sauce

9

Prepare the sauce: pour the juice and fat from the roasting pan into a saucepan through a sieve to separate the bits and skins. Leave about 2 tablespoons of fat for frying. In the saucepan, add the finely chopped remaining onion and sauté for 3–4 minutes. Add 10 g of flour, stirring vigorously for 1–2 minutes until the flour is lightly browned. Gradually pour in the remaining chicken broth (150 ml), constantly stirring with a whisk to avoid lumps. Add 15 g of honey and cook for 5–7 minutes over low heat until the sauce thickens slightly. Season to taste with salt and pepper.

Ingredients: Chicken broth, Onion, Wheat flour, Honey, Salt, Black pepper
Use a metal strainer and a heatproof saucepan with a thick bottom. Whisk to achieve a smooth sauce.

Slicing and assembly

10

Unravel the string, then using a sharp carving knife, carve the duck: first cut off the legs at the hip joint, then slice the breasts along the breastbone. Arrange the slices of breast and legs on a platter, and place the caramelized apples from the stuffing next to them. Drizzle the meat with the prepared sauce. If using lemon, lightly squeeze juice over just before serving (optional).

Ingredients: duck, Apple, Lemon, Honey
Use a cutting board with a juice groove and a knife with a minimum length of 20 cm. Cutting with even motions produces aesthetically pleasing slices.

Additions

11

If serving with spelt: cook the spelt according to the package instructions (usually 40–50 minutes), drain and mix with 10 g of butter and a pinch of salt. Serve alongside the duck, garnished with fresh parsley or pieces of roasted apples.

Ingredients: Barley groats, Butter, Salt
It is worth rinsing the pearl barley beforehand and possibly toasting it in a dry pan for 2–3 minutes before cooking, which will enhance its nutty flavor.

Serving

12

Serve the duck hot, with the sauce in a sauce boat beside it, decorated with pieces of roasted apples. On the plates, arrange the meat, alongside a portion of barley and seasonal vegetables (e.g. asparagus or young carrots). Serve fresh lemon on a separate plate, in case someone wants to drizzle it over the meat.

Ingredients: duck, Barley groats, Apple, Lemon
Use heated plates to keep the meat warm for longer. Serve the sauce separately if guests prefer less fat.

Fun Fact

💡

Roast duck with apples is a dish with long traditions in Poland — tart apples perfectly balance the richness of the duck, and marjoram is a traditional herb used for centuries to season fatty meats in Polish cuisine.

Best for

świąteczny obiad rodzinne przyjęcie uroczysta niedziela

Tips

🍽️ Serving

Serve with roasted barley or young potatoes and seasonal vegetables. For a lighter version, remove some of the fat from the sauce and add more broth. Garnish with fresh parsley or thyme.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. Keep the sauce separate. To reheat: warm in the oven at 160°C for 10–15 minutes (covered) to prevent the meat from drying out. Freezing already cooked duck is not recommended (it may change the texture of the meat).

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