Polish Roast Duck With Apples

Roasted Duck
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Prep: 20 mins
Cook: 2 hrs
Marinating Time: 45 mins
Total: 3 hrs 5 mins
Servings: 2 to 4 servings
Yield: 1 duck
Nutrition Facts (per serving)
531 Calories
21g Fat
68g Carbs
20g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 531
% Daily Value*
Total Fat 21g 26%
Saturated Fat 7g 35%
Cholesterol 59mg 20%
Sodium 214mg 9%
Total Carbohydrate 68g 25%
Dietary Fiber 9g 31%
Total Sugars 12g
Protein 20g
Vitamin C 32mg 158%
Calcium 72mg 6%
Iron 5mg 29%
Potassium 1646mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy recipe for Roast Duck with Apples or Kaczka Pieczona z Jabłkami is from Beata Zatorska's and Simon Target's "(Tabula Books, 2011). Zatorska says of this popular, traditional Polish dish "... [it's as] easy to roast a duck at home as a chicken. Roast duck goes down nicely with a bottle of dry red wine."


  • 1 (4 1/2-pound) duck

  • 2 medium apples, washed, peeled, cored, and chopped small

  • 2 tablespoons fresh marjoram, chopped

  • 3 clove garlic, crushed

  • Salt, to taste

  • Black pepper, to taste

  • 2 1/4 pounds small potatoes (any type)

  • 1 tablespoon caraway seeds

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 475 F (240 C). Pat the duck dry.

  3. Stuff the cavity with the apple chunks. Rub the skin well with the marjoram, garlic, salt, and pepper. Place on a large plate, cover, and leave for 45 minutes to marinate.

  4. Place the duck in a roasting tray. Collect any marinade left in the plate, and add some more water to make up 1 cup of liquid. Pour this liquid around the duck in the roasting tray, not over it or you will wash off the marinade.

  5. Roast the duck uncovered for 10 minutes, then reduce the heat to 325 F (162 C) and bake for 2 hours. Every 30 minutes or so, use a fine skewer to pierce the duck skin with holes to release its juices and then baste the duck with the liquid that collects in the bottom of the pan.

  6. Wash the potatoes and cut them into halves or quarters (there is no need to peel them). When the duck still has about 1 hour to cook, salt the potatoes, place them in the tray with the duck and sprinkle with caraway seeds. (They should start to fry gently in the duck fat.) When you next baste the duck, turn the potatoes, making sure they are well covered with the duck juices. Add another sprinkle of caraway seeds if you like.

  7. The duck should be cooked enough that it can be easily pulled apart and served in chunks.