Roast Duck for Six Stuffed with Apples (Kaczka pieczona z jabłkami)

New Year’s Dinner at my house this year was delightful, with a cocktail party music mix of Frank Sinatra, Dinah Washington, Peggy Lee, Ella Fitzgerald, Mel Tormé, etc. playing in the background while we feasted on roast duck, mushrooms, cauliflower, and red potatoes.  Admittedly, the food on the dinner plate was missing some colors, like green, but that was the best I could do on the day after New Year’s Eve!

Rewinding a little bit – – When the family unanimously voted on duck for New Year’s Dinner this year, I was a little intimidated by the thought of it.  The last roast duck I had, which was at a pricey restaurant, was attractive on the plate but all around tough.  It was tough to cut through, tough to bite, and tough to chew.  How could I avoid this calamity?  Answer (or at least I think this is the answer):  braise it.  I roasted the duck at the beginning and the end of baking.  In between, I covered it, and let it essentially “steam.”  The skin likely will not be crispy using this method, but the taste and mouthfeel of the duck will be superb.

Following is the recipe–enjoy!  [For this post, I do not follow the recipe with a step-by-step guide with photos.  🙁  Suffice it to say that I was making rather merry on New Year’s Eve . . . .]

BEST WISHES TO YOU AND YOUR FAMILY IN THE NEW YEAR!

Print Recipe

Roast Duck Stuffed with Apples (Kaczka pieczona z jabłkami)

Course

Main Dish

Cuisine

Polish

Keyword

Main Course, Polish

Servings

Ingredients

Roast Duck

• 2 whole ducks
• 4 tart apples peeled, cored, and sliced thickly
• salt to taste
• pepper to taste
• 1 tablespoon dried marjoram (or more to taste)
• 2 tablespoons honey
• 2/3 cup beer
• 1 clove garlic, finely diced
• 2 cups cold water
• 2 tablespoons brandy

Quick Gravy

• pan drippings
• 1 sprig flat-leafed parsley
• 1 bay leaf
• 1 tablespoon cornstarch
• 2 tablespoons brandy or whiskey (optional)
• 2-4 tablespoons half and half cream or heavy cream
• salt and pepper to taste

Course Main Dish Cuisine Polish Keyword Main Course, Polish Servings Ingredients Roast Duck 2 whole ducks 4 tart apples peeled, cored, and sliced thickly salt to taste pepper to taste 1 tablespoon dried marjoram (or more to taste) 2 tablespoons honey 2/3 cup beer 1 clove garlic, finely diced 2 cups cold water 2 tablespoons brandy Quick Gravy pan drippings 1 sprig flat-leafed parsley 1 bay leaf 1 tablespoon cornstarch 2 tablespoons brandy or whiskey (optional) 2-4 tablespoons half and half cream or heavy cream salt and pepper to taste

Instructions

To Roast Ducks

1. Two to four hours before roasting, prepare duck: remove any giblets and rinse and pat dry ducks inside and out. Salt and pepper inside cavity and outer parts of duck. Reserving 1 teaspoon, rub marjoram all over duck. Place ducks in shallow dishes and cover with plastic wrap. Refrigerate until 30 minutes before ready to roast (time in oven will be about 1 hour and 15-20 minutes).
2. Remove ducks from refrigerator and let sit at room temperature for 30 minutes before roasting. Preheat oven to 425°F/220°C. Prepare honey glaze by mixing honey, beer, garlic and 1 teaspoon reserved marjoram. Place ducks on rack in large roasting pan. Stuff large cavities with apple slices and close with toothpicks. With a sharp knife, score skin in a diamond pattern across breast. Lightly score drumsticks. Brush ducks with honey-beer glaze, reserving about 1/4 cup.
3. Roast ducks in preheated oven for 15 minutes, uncovered. Remove from oven and reduce oven temperature to 350°F/180°C (with fan/convection). Pour 1 cup cold water over one duck. Pour 1 cup cold water over second duck. Cover pan securely with aluminum foil. Bake for one hour.
4. Remove from oven and take off aluminum foil. Increase oven temperature to 485°F/252°C. Brush skin with remaining honey-beer glaze. Return ducks to oven and roast uncovered for 15 to 20 minutes or until at least 1/2 of skin is roasted brown. An instant read thermometer inserted into the drumstick at this point will read about 155°F/68°C. Remove ducks from oven and let rest on cutting board for 15 minutes loosely covered with aluminum foil. Serve whole or sliced on serving tray with gravy.

To Make a Quick Gravy

1. Pour pan drippings, scraping the roasting pan with a spatula, into a gravy separator.   After the fat rises to the top, pour off juices (but not the fat) into a medium saucepan.  Add sprig of parsley and bay leaf. Bring to a boil. 
2. In a small cup, mix 1 tablespoon cornstarch with 2 1/2 tablespoons water.  Pour into saucepan and mix until gravy thickens.  Add salt and pepper to taste.  Mix in 2 tablespoons brandy (optional).  Remove from heat and mix 2 tablespoons to 1/4 cup of half and half or heavy cream (depending on taste) into gravy.  Return saucepan to burner reduced to low and keep gravy warm until ready to serve. Remove parsley sprig and bay leaf before serving with duck.

Recipe Notes

* Well-done temperature (after duck has rested) is around 165°F/74°C.  If medium rare (135°F/57°C) is preferred, a method that does not include baking with the baking pan covered should be employed.

 

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