Entree: Poland – Pomerania – Kaszubska Kaczka (Kashubian roast duck cooked with apples, prunes, caraway and a honey glaze)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Additional 15 min

Total 2 hrs 45 min

Ingredients

- 1 whole duck, approx. 4 lb (1.8 kg)
- 1 1/2 tsp (8 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (9 g) caraway seeds, lightly crushed
- 1 tsp (1 g) dried marjoram (or 1 tbsp fresh, chopped)
- 2 tbsp (30 ml) honey
- 2 tbsp (30 g) unsalted butter
- 2 large apples, cored and quartered, about 14 oz (400 g) total
- 8 oz (225 g) pitted prunes
- 1 large onion, about 8 oz (225 g), sliced
- 4 cloves garlic, crushed
- 1 cup (240 ml) dry apple cider
- 2 bay leaves
- 1 tbsp (15 ml) vegetable oil for searing
- 1/2 cup (120 ml) chicken broth (for the pan)

Instructions

1. Preheat the oven to 375°F (190°C). Pat the duck dry and remove any excess fat from the cavity; reserve the fat for other use or discard.
2. Rub the duck all over with the salt, pepper, crushed caraway and marjoram. Let sit at room temperature 30 minutes or refrigerate covered up to 4 hours.
3. In a skillet over medium-high, heat the vegetable oil and brown the duck on all sides 6–8 minutes total to render some fat and color the skin. Transfer the duck to a roasting pan.
4. Combine the apples, prunes, sliced onion and crushed garlic; stuff half into the duck cavity and scatter the rest around the duck in the pan. Tuck the bay leaves among the fruit.
5. Pour the apple cider and chicken broth into the pan. Dot the duck with half the butter.
6. Roast uncovered for 60 minutes, then baste the duck with pan juices. Reduce oven temperature to 350°F (175°C) and roast an additional 30–45 minutes, basting every 20 minutes, until the thigh registers 165°F (74°C) and the skin is crisp.
7. Melt remaining butter with honey and brush the glaze over the duck. Roast 5–10 minutes more to set the glaze and deepen color.
8. Remove the duck from the oven and rest 15 minutes before carving. Serve with the roasted apples and prunes and pan juices spooned over slices.