Roasted Duck Stuffed with Apples

Overhead of roast duck stuffed with apples

Roasted Duck Stuffed with Apples

Course: Main Dish

Cuisine: Polish

Prep Time: 15

Cook Time: 2 15

Brine Time: 2

Servings: Servings

Calories: 843kcal

Author: Edyta

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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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.

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