Roasted Duck Stuffed with Apples

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A traditional Polish holiday dish, this roasted duck stuffed with apples recipe is the perfect option for more intimate meals. The duck turns golden and crisp on the outside, while the apple filling keeps the meat juicy and flavorful. It’s an elegant yet surprisingly simple dish that brings classic European flavors to your festive table.

Overhead of roasted duck stuffed with apples

Author’s Notes for Roast Duck Stuffed with Apples Recipe

In Poland, roast duck is always a special part of our holiday celebrations. It’s the kind of dish that fills the home with the scent of roasted herbs and sweet apples, making any occasion feel special. The trick to a truly perfect roasted duck is brining. It keeps the meat wonderfully tender and prevents it from drying out in the oven.

The apples play a key role here too. As they roast inside the duck, they release moisture and sweetness that balance the richness of the meat perfectly. When served with sides like Bulangere Potatoes, Fondant Potatoes, German Braised Cabbage, or Carrots and Apple Slaw, this roast duck stuffed with apples recipe feels straight out of a European holiday feast.

If you’re planning your holiday menu, you might also enjoy my recipes for Slow Cooker Turkey Breast or Fall Harvest Turkey Breast for more festive inspiration.

Main Ingredients and Substitutions

All the ingredients for this roast duck stuffed with apples recipe

Refer to the recipe card to see the full list of ingredients with measurements!

  • Duck A whole duck, about 4.5 pounds, serves four people perfectly. If you can’t find fresh duck, frozen works just as well. Just make sure it’s fully thawed before brining.
  • Apples – Choose firm, slightly tart varieties like Granny Smith or Honeycrisp. They’ll hold their shape during roasting and add the perfect hint of sweetness to this roast duck recipe.
  • Rosemary – Using both fresh and dried rosemary enhances the flavor and aroma of the duck. Fresh rosemary infuses the meat with a light herbal fragrance, while dried rosemary adds depth and helps create flavorful, crispy skin.
  • Dried Marjoram – Adds a mild, earthy flavor that complements the duck. You can substitute with thyme if preferred.
  • Brine – Made with salt and water, this simple step keeps the duck juicy and tender throughout roasting. It seasons the meat deeply and helps prevent dryness. 

How to Make Perfect Roasted Duck

  1. Brine the Duck – Soak the duck in salted water for a few hours (or overnight). It seasons the meat and helps it stay moist while roasting.
  2. Prepare the Duck – Once brined, peel and core your apples, then mix them with chopped rosemary. Stuff half inside the duck cavity and tie the legs with kitchen twine.  Scoring the duck’s skin before roasting helps render out excess fat, so you end up with beautifully crisp, golden skin
  3. Roast the Duck – Place the duck, breast side down, in a Dutch oven and roast uncovered for 15 minutes to start crisping the skin. Lower the oven temperature, then cover and cook gently for about an hour. Flip the duck breast side up, cover again, and roast for another 45 minutes. Finish on a rack at a higher heat until the skin is beautifully crisp and caramelized.   
  4. Roast the Apples – Brush a little rendered duck fat onto your baking pan, then roast the remaining apples until lightly browned and tender. They’ll soak up the savory richness of the fat, creating the perfect sweet-and-salty pairing for the duck.

Storing, Reheating, and Make-ahead

Leftover roasted duck stores beautifully. Once cooled, place it in an airtight container and refrigerate for up to 3 days. To reheat, warm in a 350°F (175°C) oven for about 15 minutes, or until heated through and the skin crisps up again.

To get ahead, brine the duck a day in advance and keep it refrigerated until you’re ready to cook. You can also roast the apples separately and reheat them just before serving. It’s a smart shortcut when preparing this roast duck stuffed with apples recipe for guests.

Duck fat can be stored in the fridge for several weeks and reused for frying potatoes, like Parsley Potatoes, or for adding rich flavor to just about anything, from eggs and meat to stir-fries.

Roast duck stuffed with apples recipe in a Dutch oven

Frequently Asked Questions

Can I use another fruit in place of the apples?

Yes, you can substitute the apples with pears, figs, or oranges. Pears add a mild sweetness, figs bring richness, and oranges offer a bright citrus flavor that pairs beautifully with roast duck.

Can I skip the brining step when making this roast duck stuffed with apples recipe?

You can, but brining is highly recommended for the juiciest results. It helps season the duck all the way through and prevents it from drying out during roasting. If skipping the brine, make sure not to overcook the meat and baste it occasionally while it roasts.  

How do I know when my roast duck is fully cooked?

The duck is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The skin should be golden and crisp, and the juices should run clear when pierced.

Close up of roast duck stuffed with apples
Overhead of roast duck stuffed with apples

Roasted Duck Stuffed with Apples

A traditional Polish holiday dish, this roast duck stuffed with apples recipe is the perfect option for more intimate meals. The duck turns golden and crisp on the outside, while the apple filling keeps the meat juicy and flavorful. It’s an elegant yet surprisingly simple dish that brings classic European flavors to your festive table.
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Course: Main Dish
Cuisine: Polish
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Brine Time: 2 hours
Servings: 4 Servings
Calories: 843kcal
Author: Edyta

Ingredients

Brine for the Duck

  • 5 tbsp salt
  • 10 cups water

The Duck

  • 1 whole duck 4.5lbs
  • 3 apples Granny Smith or Honey Crisp
  • 2 sprigs of fresh rosemary
  • 1 tsp dried rosemary
  • 1 tsp dried marjoram
  • 3 tsp salt

Instructions

Brining the Duck (This step is optional, but highly recommended — it makes the duck extra juicy and tender.)

  • Bring 10 cups of water to a boil, add 5 tablespoons of salt, and stir until dissolved.
  • Pour the mixture into a dish deep enough to hold the duck. Let it cool off completely.
  • Submerge the duck in the brine for at least 2 hours, or overnight.
  • If the duck isn’t fully submerged, rotate it halfway through brining.

Preparing the Duck

  • Preheat the oven to 400°F (200°C).
  • Peel and core the apples.
  • Remove the rosemary leaves from the sprigs and finely chop them.
  • Mix the chopped fresh rosemary with the apples.
  • Use half of the apples to stuff the duck cavity.
  • Tie the duck legs together with kitchen twine to keep the apples inside.
  • Using a very sharp knife, make small incisions on the duck breasts — this helps render the fat and create crispy skin.
  • Season the duck all over with salt and dry rosemary.
  • Place the duck breast side down in an oval Dutch oven (or any deep oven-safe pan that fits the whole duck and can be covered).
  • Roast uncovered for 15 minutes.
  • Reduce the oven temperature to 350°F (175°C), cover the pot, and roast for 1 hour.
  • Carefully remove the duck from the oven using oven mitts.
  • Flip the duck breast side up (two large forks work well — just be careful not to splash hot fat).
  • Cover and roast for another 45 minutes.
  • Transfer the duck to a baking sheet fitted with a rack and brush with some duck fat.
  • Increase the oven temperature back to 400°F (200°C) and roast the duck for 15–20 minutes, until the skin is crispy.

Roasting the Apples

  • Brush a little duck fat onto the sheet pan.
  • Add the remaining apples to the pan and roast for 20–25 minutes, until slightly browned and tender (do it at the same time you add the duck back to the oven on the sheet pan at 400°F).

To Serve

  • Remove the duck from the oven and let it rest for 15 minutes before carving. Serve with the roasted apples and your favorite potato dish.

Nutrition

Calories: 843kcal | Carbohydrates: 19g | Protein: 22g | Fat: 75g | Saturated Fat: 25g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 36g | Cholesterol: 145mg | Sodium: 1866mg | Potassium: 546mg | Fiber: 3g | Sugar: 14g | Vitamin A: 397IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 5mg
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