Recipe for: Roast Duck with Apples in Polish Style (Regional Method) - photo 1
← Recipes

Recipe for: Roast Duck with Apples in Polish Style (Regional Method)

Pikantne Regional Cuisine of Poland Main dishes 120 min Hard 4 wyświetleń ~20.64 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Traditional Polish roasted duck stuffed with apples and onions — a dish originating from regional cuisine, perfect for a Sunday dinner or festive gathering. Juicy meat and crispy skin are achieved through an initial high temperature and long, slow roasting; the apples inside provide a sweet and sour contrast, while honey and apple cider vinegar create a glossy glaze. The dish is aromatic (marjoram, garlic), visually impressive (golden skin, caramelized apples), and hearty. Serve with young potatoes with dill, sauerkraut, or pearl barley. The recipe includes detailed step-by-step instructions on how to prepare the duck from cleaning, through stuffing, to making the gravy.

Ingredients Used

Ingredients (13)

Servings:
4
  • Duck 1500 g
  • Apple 2.5 szt. (~450 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Honey 30 ml
  • Butter 50 g
  • Apple cider vinegar 20 ml
  • Chicken broth 200 ml
  • Wheat flour 10 g
  • 🌿 Przyprawy
  • Marjoram 2 g
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Thyme 15 g
💰 Szacowany koszt dania: ~20.64 PLN (5.16 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the duck out of the fridge 30–60 minutes before roasting so the meat reaches room temperature — for even cooking. Preheat the oven to 220°C (top-bottom). Prepare a roasting pan with a rack or a heatproof dish with a depth of at least 5 cm.

Ingredients: duck
Use a large roasting pan with a rack so that the fat can drain freely. Position the rack so that the duck does not sit directly in the fat.
2

Clean the duck: remove any feathers, dry the inside and skin with a paper towel. Take out the giblets, if they are inside (gizzard, heart) and set aside for soup or discard. Check the pocket under the breast skin — if the skin is very loose, gently separate it with your fingers from the meat, creating space for the butter.

Ingredients: duck
Use paper towels, kitchen scissors, and a cutting board. Work carefully with the skin to avoid tearing it.

Filling and stuffing

3

Prepare the filling: cut the apples into wedges (do not peel — the skin will add color), slice the onion into feathers, chop 3 cloves of garlic. In a bowl, mix the apple, onion, half of the garlic, 1 teaspoon of marjoram, and optionally 1 teaspoon of chopped fresh thyme (if using). Fill the inside of the duck with the filling without packing it too tightly — just enough to loosely fill the cavity.

Ingredients: Apple, Onion, Garlic, Marjoram, Thyme
Use a stable knife and cutting board. When slicing the apples, hold them steady to ensure even slices. Overstuffing will restrict air circulation inside the duck.
4

Rub the duck with salt (about 8 g) and pepper (2 pinches) both outside and inside. Massage small pieces of butter (about 50 g) under the skin of the breast — slide your finger between the skin and the meat and place small pieces of butter every few centimeters. Slightly melt the remaining butter and mix it with honey (30 g) and a tablespoon of apple cider vinegar (reserve some of the glaze for later glazing).

Ingredients: Salt, Black pepper, Butter, Honey, Apple cider vinegar
To remove the butter, use your fingers or a small spoon. If the skin tears, patch it with a piece of baking foil from the inside (temporarily).

Assembly before baking

5

Place the filling inside the duck. Tie the neck and legs with kitchen twine (binding) or use toothpicks to prevent the filling from falling out. Place the duck breast side up on a rack in the roasting pan. Pour 100 ml of chicken broth into the roasting pan to prevent the fat from burning and to collect juices for the sauce.

Ingredients: Chicken broth, duck, Onion
Use kitchen twine and a needle or regular food string. If you don't have a rack, place a layer of sliced onions or carrots under the duck so it doesn't sit directly in the fat.

Baking

6

Place the duck in an oven preheated to 220°C and roast for 20 minutes — this will quickly brown the skin. After 20 minutes, reduce the temperature to 160°C and continue roasting for about 60–70 minutes (the total roasting time depends on the weight; as a guideline, 45–50 minutes for every 500 g after the initial phase). Every 20 minutes, baste the duck with the rendered fat, and for the last 20 minutes, brush it with a glaze made of butter, honey, and vinegar to achieve a shiny, slightly caramelized skin.

Ingredients: duck, Honey, Butter
Use a silicone brush for glazing and a spatula for collecting fat. A meat thermometer is helpful — the internal temperature in the thickest part of the thigh should reach 74–76°C, which means the meat is cooked and juicy.

Resting

7

After baking, remove the duck from the oven and transfer it to a cutting board. Loosely cover it with aluminum foil and let it rest for 15–20 minutes — this will allow the juices to redistribute evenly and the meat will be juicier. In the meantime, collect the fat from the roasting pan (you can pour it into a jar and use it for frying potatoes).

Ingredients: duck
Resting is key. Do not carve the duck immediately after taking it out of the oven — you will lose the juices and the meat will be dry.

Sauce

8

Prepare the sauce from the roasting pan: pour the resulting liquid through a strainer into a saucepan, discarding the solids (skins and pieces). Place the saucepan over medium heat, add the remaining 100 ml of broth and a tablespoon of apple cider vinegar. Add 2 chopped apples and sauté for 6–8 minutes until they are soft. In a small bowl, mix 10 g of wheat flour with 20 ml of cold water to form a smooth paste, then pour it into the sauce in a thin stream and cook for 2–4 minutes until the sauce thickens slightly. Season with salt and pepper to taste; if the sauce is too sour, add a little honey.

Ingredients: Chicken broth, Apple, Apple cider vinegar, Wheat flour, Honey, Salt, Black pepper
Use a strainer and a spoon to collect the fat. When thickening the sauce with flour, add it slowly while whisking to avoid lumps. Cook the sauce over medium heat — do not let it boil for a long time.

Slicing and serving

9

Unravel the string, separate the filling, and cut the duck into portions: first, remove the thighs, then the wings, and slice the breasts diagonally. On a plate, arrange a portion of meat, add a few tablespoons of sauce with apples, and a nice piece of baked apple from the filling. Serve immediately with your chosen sides (young potatoes, sauerkraut, or pearl barley).

Ingredients: duck, Apple, Chicken broth, Wheat flour
Use a sharp chef's knife and a cutting board. When slicing the breast, hold the knife slightly at an angle to achieve nice slices.

Additional options

10

If you want, before serving you can sprinkle the sauce with finely chopped fresh thyme (if using). Additionally, you can add roasted potatoes drizzled with the reserved roasting fat for a complete, regional feel.

Ingredients: Thyme
Add fresh herbs just before serving to retain their color and aroma. Bake additional potatoes for about 30–40 minutes at 200°C if you plan to prepare them simultaneously.

Fun Fact

💡

In Polish cuisine, duck stuffed with apples is a classic of rural regions — in times when every orchard had apple trees, the apple-onion stuffing was a natural choice for roasting poultry, providing a sweet and sour contrast and helping to retain the juiciness of the meat.

Best for

niedzielny obiad świąteczne spotkanie przyjęcie rodzinne

Tips

🍽️ Serving

Serve the duck first with the breasts for visual effect, and the thighs for guests who prefer juicier meat. Drizzle the portions with sauce just before serving. A tangy salad of young vegetables or sauerkraut pairs well with the duck, along with young potatoes sprinkled with parsley.

🥡 Storage

Store leftovers in the refrigerator in an airtight container for up to 2 days. Keep the sauce separate. Gently reheat in the oven at 160°C for 10–15 minutes covered, to prevent the meat from drying out. Do not refreeze previously thawed duck.

📸 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

Sunny Zucchini with White Beans and Herbs 30 min

Sunny Zucchini with White Beans and Herbs

Lunches
Baked Apples with Cinnamon and Nuts 30 min

Baked Apples with Cinnamon and Nuts

Desserts
Duck with blackcurrant sauce, spelt and braised sauerkraut 90 min

Duck with blackcurrant sauce, spelt and br...

Regional Cuisine of Poland
Kurczak w sosie śmietanowym z grzybami 60 min

Kurczak w sosie śmietanowym z grzybami

Main dishes
Silesian dumplings with porcini mushroom sauce 60 min

Silesian dumplings with porcini mushroom s...

Regional Cuisine of Poland
Creamy mushroom sauce with Karlovy Vary dumplings 90 min

Creamy mushroom sauce with Karlovy Vary du...

Czech Cuisine

Recipe Categories

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
Main dishes
Main dishes in: New Year's Eve

Main dishes for New Year's Eve should be hearty and impressive to satisfy the palates of all guests.

See all recipes in this category
Reklama