Entree: Poland – Greater Poland – Kaczka po poznańsku (Poznań-style duck)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Additional 15 min

Total 2 hrs 20 min

Ingredients

- 1 whole duck, approx. 4 lb (1.8 kg)
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper, freshly ground
- 1 tbsp (15 ml) dried marjoram or 2 tbsp (8 g) fresh chopped marjoram
- 4 juniper berries, crushed
- 4 cloves (about 12 g) garlic, smashed
- 2 large apples, cored and quartered (about 12 oz / 340 g total)
- 1 medium yellow onion, quartered (about 6 oz / 170 g)
- 4 oz (115 g) smoked bacon or slab lard, diced
- 1 cup (240 ml) dry apple cider or dry hard cider (or apple juice for non-alcoholic)
- 1 cup (240 ml) chicken or duck stock
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil or lard for the roasting pan
- 1 tbsp (15 ml) honey (optional, for glaze)
- Freshly chopped parsley for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C). Rinse duck, pat dry, and trim excess fat from cavity. Prick the skin lightly in the fattier areas (avoid piercing meat) to help render fat.
2. Rub duck inside and out with 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) black pepper, crushed juniper berries, smashed garlic, and marjoram. Stuff the cavity loosely with quartered apples and onion.
3. Scatter diced smoked bacon in a large roasting pan and place a rack over it. Set the duck breast-side down on the rack; the bacon will flavor drippings and reduce burning.
4. Roast duck breast-side down for 45 minutes to 1 hour to begin rendering fat. Baste occasionally with pan juices; pour off excess fat as needed (reserve for other uses).
5. Turn duck breast-side up, brush lightly with honey if using, and roast for another 35–45 minutes, or until an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh and skin is deep golden and crisp. Total roasting time ~1 hr 30–1 hr 45 min depending on size.
6. Remove duck to a cutting board and tent with foil; let rest 15 minutes. Meanwhile, pour off most fat from the roasting pan, leaving browned bits and about 2 tbsp (30 ml) drippings.
7. Place roasting pan over medium heat on stovetop or transfer pan juices to a saucepan. Add apple cider and stock, scraping browned bits, and simmer until reduced by about one-third (5–10 minutes). Whisk in 2 tbsp (30 ml) butter to finish and season to taste with salt and pepper.
8. Carve duck, serve with roasted apples and onion from the cavity, spoon sauce over, and garnish with chopped parsley. Traditionally served with boiled potatoes or red cabbage.