Entree: Poland – Lesser Poland / Krakow – Kaczka z Jabłkami (Roast duck stuffed with apples and aromatic Polish herbs, roasted until the skin is crisp and served with a pan gravy)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 45 min

Additional 15 min

Total 2 hrs 40 min

Ingredients

- 1 whole duck, about 5 lb (2.3 kg)
- 2 tsp (10 ml) kosher salt, plus more to taste
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 ml) caraway seeds
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 3 large apples, cored and quartered, about 1 lb (450 g)
- 1 large onion, sliced, about 8 oz (225 g)
- 1 cup (240 ml) apple cider or dry white wine
- 2 tbsp (8 g) fresh marjoram, chopped (or 2 tsp / 2 g dried)
- 1 bay leaf (approx. 0.5 g)
- 2 tbsp (16 g) all-purpose flour for gravy
- 1/4 cup (60 ml) reserved duck fat or vegetable oil for roasting (rendered during roast or added as needed)

Instructions

1. Preheat the oven to 375°F (190°C). Trim excess fat from the cavity and prick the skin of the duck lightly with a fork in the fattier areas, being careful not to pierce the meat.
2. Season the cavity and exterior evenly with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Stuff the cavity with apples, half the sliced onion, marjoram and the bay leaf.
3. Tie the legs together with kitchen twine and tuck the wings. Place the duck breast-side up on a rack set in a roasting pan. Brush the skin with olive oil.
4. Roast for about 1 hour, then carefully pour off excess fat from the pan into a heatproof container (reserve for other uses). Brush the duck with half the honey and continue roasting for another 45–60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the skin is deep golden and crisp. If the skin browns too quickly, tent loosely with foil.
5. Transfer the duck to a cutting board and let rest for 15 minutes while you make the gravy. Reserve the roasting pan juices and any apple/onion pieces.
6. Place the roasting pan over medium heat on the stove (or transfer juices to a skillet). Add the butter and the remaining onion slices, sauté until softened. Sprinkle flour over the pan juices and cook 1–2 minutes to brown the flour slightly.
7. Gradually whisk in the apple cider (or wine) and 1/2 cup (120 ml) water, scraping up browned bits. Simmer until thickened to a sauce consistency, about 3–5 minutes. Stir in remaining honey and adjust seasoning with salt and pepper.
8. Carve the duck into portions and spoon the apple-onion gravy over the slices. Serve immediately with roasted potatoes or braised red cabbage for a traditional accompaniment.