Entree: Poland – Mazovia / Warsaw – Kaczka z Jabłkami (Roast duck stuffed and roasted with apples and aromatic Polish spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Additional 20 min

Total 2 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole duck, approx. 5 lb (2.3 kg)
- 2 large cooking apples, cored and quartered (about 14 oz (400 g))
- 1 large onion, quartered (about 8 oz (225 g))
- 2 tbsp (30 ml) honey
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (120 ml) dry white wine
- 1 tbsp (15 ml) vegetable oil or duck fat
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (4 g) fresh marjoram or 1 tsp (1 g) dried marjoram
- 6 crushed juniper berries (optional)
- 1 tsp (5 g) smoked paprika (optional, for a warm color)

Show original ingredient measurements

- 1 whole duck, approx. 5 lb (2.3 kg)
- 2 large cooking apples, cored and quartered (about 14 oz / 400 g)
- 1 large onion, quartered (about 8 oz / 225 g)
- 2 tbsp (30 ml) honey
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (120 ml) dry white wine
- 1 tbsp (15 ml) vegetable oil or duck fat
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (4 g) fresh marjoram or 1 tsp (1 g) dried marjoram
- 6 crushed juniper berries (optional)
- 1 tsp (5 g) smoked paprika (optional, for a warm color)

Instructions

1. Preheat the oven to 375°F (190°C). Pat the duck dry with paper towels and prick the skin lightly around the breasts and legs to help render fat.
2. Season the cavity generously with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Stuff the cavity with the quartered apples and onion and a few juniper berries if using.
3. Rub the outside of the duck with the remaining salt and pepper and the smoked paprika, then brush with 1 tbsp (15 ml) oil. Truss the legs if desired.
4. Place the duck breast-side up on a rack set in a roasting pan. Roast for 45 minutes, then pour off excess rendered fat from the pan into a heatproof container (reserve for other use).
5. Reduce oven temperature to 350°F (175°C). Melt the butter and honey together and brush over the duck. Pour the white wine into the pan around the rack (not into the cavity).
6. Continue roasting for another 45–60 minutes, basting with pan juices and the honey-butter glaze every 15 minutes, until an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh and the skin is deep golden and crisp.
7. Remove the duck to a cutting board and let rest for 15–20 minutes. While resting, skim fat from the roasting pan, place the pan over medium heat, add marjoram and any reserved pan juices, and reduce briefly to make a light sauce; adjust seasoning.
8. Carve the duck and serve with roasted apple-onion stuffing and a spoonful of the reduced pan sauce. Serve remaining pan juices on the side.