Polish roast duck with apples

Duck with apples in the style of Greater Poland is seasoned with marjoram and served with fruit and sides such as pyzy dumplings and braised red cabbage. Roast it slowly under a lid for tender meat, then uncover it to brown the skin. A kitchen thermometer is the best way to check whether it is cooked.

Ingredients for about four servings

• 1 prepared duck, about 2 kg
• 4 firm, tart apples
• 2 garlic cloves
• 2 tablespoons dried marjoram
• 1 teaspoon salt and pepper to taste
• about 150 ml water for the roasting dish
• 1 teaspoon caraway seeds, optional

Serve with cooked pyzy dumplings and braised red cabbage. The amount of meat per serving depends on the size of the duck. Tart apples balance its flavour, while firm pieces hold their shape better in the oven. Choose a lidded roasting dish large enough to hold the bird comfortably.

Prepare the duck and apples

Remove any giblets from the duck's cavity and pat the bird dry with paper towels. Do not rinse raw poultry under the tap, as this can splash its juices around the kitchen. Rub the duck inside and out with salt, pepper, crushed garlic and marjoram. Add the caraway if using.

Wash and core the apples, then cut them into quarters. Place some loosely inside the duck and reserve the rest for the roasting dish. Do not pack the cavity tightly: hot air needs room to circulate. You can secure the opening with toothpicks or tie the legs with kitchen string. After handling raw meat, wash your hands, board and utensils with warm water and detergent.

If you have time, cover the seasoned duck and refrigerate it for a few hours in a dish that will prevent its juices reaching other foods. Otherwise, roast it straight after seasoning.

Roast the duck

1. Heat the oven to 170°C with top and bottom heat. Place the duck breast-side up in the roasting dish, pour the water into the bottom and cover.
2. Roast for about 2 hours. Check the liquid occasionally and baste the duck with the rendered fat and juices. Add a little hot water if the bottom of the dish dries out.
3. Add the remaining apples for roughly the last 40 minutes. If you prefer distinct pieces, check them and remove them earlier once soft.
4. Remove the lid and raise the oven temperature to 200°C. Roast for another 20 to 30 minutes, until the skin browns. Watch that the seasoning does not burn.
5. Check the thickest part of the thigh without touching the bone. The poultry should reach at least 74°C; also check the centre of the stuffing. If it is cooler, continue roasting and check again.
6. Rest the duck for 15 minutes before carving. This makes it easier to carve and helps the juices stay in the meat.

The timing is approximate and depends on the size of the bird and the oven. A thermometer is a more reliable guide than the colour of the skin alone.

What to serve with duck

Carve the duck and serve it with the roasted apples. Pyzy dumplings are a classic accompaniment and soak up the roasting juices. Add braised red cabbage, made with shredded cabbage, onion and apple, seasoned with salt and a little acidic ingredient to taste.

Pour the roasting juices into a dish and skim off excess fat. Heat and season the remaining liquid, diluting it with water if the flavour is too strong. For dessert, serve Polish apple cake, which uses the same fruit in a different way.

Storage and reheating

After the meal, remove the meat from the bones, cool it promptly and refrigerate it in a closed container. Store the sides separately, particularly if they contain plenty of sauce. Eat leftovers within two days and reheat thoroughly. A little sauce or water can help keep the meat from drying out when reheated under a lid.

You can collect the rendered fat with a clean spoon, cool it and refrigerate it in a separate container for frying potatoes. Do not leave the cooked duck on the table for a long time.

FAQ

Do the apples need peeling?

No. Wash them and leave the skins on to help the pieces hold their shape. Remove the cores.

How can I keep the meat from drying out?

Roast the duck covered, check the liquid level and use a thermometer. Let it rest before carving.

Can I roast the duck without stuffing it?

Yes. Put all the apples beside the bird towards the end of roasting. This makes it easier to remove them when they are as soft as you like.