Kaczka Pieczona Z Jabłkami

Name: Kaczka Pieczona Z Jabłkami
Prep time: 35 min
Cook time: 2 h 30 min
Total time: 3 h 5 min
Cuisine: Polish
Ingredients: 1 Duck, whole; 600 g Apple, cored and chopped; 80 g Dried cranberry; 50 g Butter, softened; 8 g Marjoram, dried; 3 sprig Rosemary, sprig; 4 g Sweet paprika; 12 g Salt; 3 g Black pepper, ground; 250 ml Water

Kaczka Pieczona Z Jabłkami · ready in 3 h 5 min · 4 servings · 1353 kcal per serving · medium · 10 ingredients

A festive Polish roast duck with crisp golden skin, marjoram-scented meat, and tart apple-cranberry stuffing to balance the rich pan juices.

Prep: 35 min
Cook: 2 h 30 min
Total: 3 h 5 min
Serves: 4
kcal: 1353
Difficulty: medium

Polish Main dishes Gluten-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

1Duck, whole
600 gApple, cored and chopped
80 gDried cranberry
50 gButter, softened
8 gMarjoram, dried
3 sprigRosemary, sprig
4 gSweet paprika
12 gSalt
3 gBlack pepper, ground
250 mlWater

Equipment

oven, roasting tin, rack, skewer, mixing bowl, cutting board, knife, pastry brush, thermometer, paper towels, carving knife, sink

Instructions

Gather Equipment
Gather all ingredients plus a roasting tin, rack, skewer, bowl, board, knife, brush, thermometer, paper towels, and carving knife. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Prepare Duck
Rinse the duck, pat it very dry inside and out, then prick the skin all over with a skewer without piercing deeply into the meat. · 10 min
What to look for: Skin looks dry and evenly dotted with tiny holes.
Season Duck
Rub the cavity and outside with marjoram, salt, black pepper, and sweet paprika, coating the legs, breast, and back evenly. · 5 min
What to look for: Duck is evenly speckled with herbs and paprika.
Mix Stuffing
Combine chopped apple, dried cranberry, and rosemary sprigs in a bowl, tossing gently so the fruit is evenly mixed. · 10 min
What to look for: Apple pieces are mixed with cranberries and rosemary sprigs.
Stuff And Butter
Fill the duck cavity with the apple mixture, rub the outside with softened butter, then set it breast-side up on a rack over water. · 5 min
What to look for: Duck sits breast-side up with glossy buttered skin.
Roast And Baste
Roast at 204°C / 400°F for 120-150 minutes, basting every 30 minutes with pan juices until the skin is golden and crisp. · 2 h 15 min
When it is done: Insert a thermometer into the thickest part of the thigh; poultry is safe at 74°C / 165°F.
Rest Duck
Transfer the duck to a board and rest it for 15 minutes so the juices settle before carving. · 15 min
What to look for: Duck is resting and the skin remains crisp.
Carve And Serve
Carve the duck into portions, spoon the apple stuffing alongside, and serve with the warm pan juices. · 5 min
What to look for: Slices are moist with crisp skin and glossy pan juices.

Nutrition (per serving)

kcal	1353
Protein	64 g
Carbohydrates	40 g
of which sugars	29 g
Fat	105 g
of which saturated	39 g
Fibre	6 g
Sodium	1380 mg

Nutri-ScoreD

Allergens

Contains: milk

Ingredient substitutions

Dried cranberry

Apple: Use extra chopped apple if cranberries are unavailable; the stuffing will be less tart.

Butter

Sunflower oil: Use only if avoiding butter; the skin will be less buttery but still roast well.

Rosemary

Marjoram: Use a little more marjoram if rosemary is unavailable; the stuffing will taste softer and less resinous.

Sweet paprika

Black pepper: Use only if paprika is unavailable; it adds heat but not the same mild red pepper aroma.

Black pepper

Sweet paprika: Use extra sweet paprika only if pepper is unavailable; the seasoning will be milder.