Return to Main Recipes Page/Return to Home Page

Duck, Roast, Stuffed w/Apples (M, KLP, TNT)
Source: Saveur Magazine
Serves: 4 to 6

2 tsp. dried marjoram
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

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:
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.

Posted by Judy Sennesh

Nutritional Info Per Serving: N/A