Return to Main Recipes Page/Return to Home Page
2 tsp. dried marjoram
Mix together the marjoram, nutmeg, salt and pepper in a small bowl.
Rinse the duck and pat it dry. Rub the spice mix all over the duck and inside the cavity. Place the duck in a roasting pan and refrigerate, uncovered (to dry out the skin and make it crispier) for 2 days.
Two days later... preheat oven to 375°F.
Toss together the apples, cinnamon and sugar in a large bowl. Stuff the duck's cavity with the apple mixture. Roast duck on a rack, breast side down for one hour. Turn bird breast side up, lightly prick skin with a fork, and continue roasting for another 45 minutes. Raise temperature for 425°F and finish crisping skin for 15 minutes. Remove duck from oven and allow to rest for 15 minutes.
Remove apples from cavity and arrange on a platter. Carve duck into serving pieces and arrange with apples.
Poster's Notes:
Posted by Judy Sennesh
Nutritional Info Per Serving: N/A
1/2 tsp. ground nutmeg
1 tbsp. salt
1 tsp. freshly ground black pepper
1 5-to-6-lbs. duckling
2 apples, peeled, cored and quartered (use a baking apple that won't fall apart)
1/2 tsp. cinnamon
2 tsp. sugar
In Polish this is Kaczka Pieczona Nadziewana Jabtkami. I clipped this recipe out of a Saveur Magazine a few years ago. It makes a luscious duck with moist meat and crispy skin.