QiMeal
Kaczka z Jabłkami i Majerankiem
Kaczka z Jabłkami i Majerankiem · ready in 3 h 30 min · 4 servings · 765 kcal per serving · medium · 9 ingredients
A classic Polish roast duck where tart apples cut through rich meat, while marjoram and caraway give the kitchen its old-fashioned Sunday aroma.
- Prep
- 1 h 15 min
- Cook
- 2 h 15 min
- Total
- 3 h 30 min
- Serves
- 4
- kcal
- 765
- Difficulty
- medium
Ingredients · 4 servings
- 4Duck leg, skin-on
- 4Tart apple, halved and cored
- 4 tbspMarjoram, dried
- 1 ½ tspCaraway seed, lightly crushed
- 2 tspSalt
- 1 tspBlack pepper, freshly ground
- 2Onion, cut into wedges
- 1Orange, sliced
- 200 mlWater
Equipment
stovetop, oven, kitchen scale, measuring spoon, cutting board, chef's knife, large skillet, roasting tin, foil, tongs, instant-read thermometer, tray
Instructions
- Mise En Place
Gather and weigh all ingredients; set out a kitchen scale, measuring spoons, board, knife, large skillet, roasting tin, foil, tongs, and thermometer. · 10 min
What to look for: All ingredients are measured and tools are within reach.
- Season Duck
Rub duck legs all over with marjoram, caraway seed, salt, and black pepper, then leave at room temperature for 1 hour. · 1 h
What to look for: Duck skin is evenly coated with herbs and spices.
- Render Skin
Heat a large dry skillet over medium heat, place duck legs skin-side down, and brown for 10 minutes to render a layer of fat. · 10 min
What to look for: Skin is browned and visible duck fat has collected in the pan.
- Fill Roasting Tin
Place browned duck legs in a roasting tin with halved tart apples, onion wedges, orange slices, and 200 ml water around the meat. · 5 min
What to look for: Duck sits skin-side up with fruit and onion tucked around it.
- Roast Covered
Cover the tin tightly and roast at 160°C / 320°F for 90 minutes until the duck is tender and the fruit has softened into the juices. · 1 h 30 min
What to look for: Fruit is collapsed and the covered tin is full of aromatic pan juices.
- Crisp Skin
Uncover the tin and roast at 190°C / 374°F for 30 minutes until the skin is deep golden and an instant-read thermometer shows 82°C / 180°F. · 30 min
When it is done: Insert the thermometer into the thickest part of a duck leg without touching bone; it should read 82°C / 180°F.
- Strain Pan Sauce
Transfer duck legs and some apple halves to a warm plate, then press remaining apple, onion, orange, and pan juices through a sieve. · 5 min
What to look for: Sauce is lightly thickened, glossy, and flecked with softened apple.
- Serve Hot
Serve duck legs hot with the apple-pan-juice sauce spooned over the crisp skin and the roasted apple pieces alongside. · 5 min
What to look for: Each portion has crisp duck skin, tart apple, and a spoonful of pan sauce.
Nutrition (per serving)
| kcal | 765 |
|---|---|
| Protein | 51 g |
| Carbohydrates | 33 g |
| of which sugars | 22 g |
| Fat | 48 g |
| of which saturated | 17 g |
| Fibre | 7 g |
| Sodium | 1451 mg |
Nutri-ScoreA
Allergens
None of the 14 major allergens, per our data.
Ingredient substitutions
Duck leg
- Whole duck: Use about 1800 g whole duck for 4 servings and roast until the thickest part reaches 82°C / 180°F.
Tart apple
- Granny Smith apple: Use when antonówka apples are not available; the sharp acidity suits rich duck fat.
Marjoram
- Fresh marjoram: Use 3 times the weight of fresh leaves if dried marjoram is unavailable.
Caraway seed
- Ground caraway seed: Use a little less because ground caraway seasons the duck more quickly.
Salt
- Coarse salt: Weigh it for accuracy because spoon measures vary by crystal size.
Black pepper
- Coarsely ground black pepper: Gives a slightly more rustic bite but keeps the traditional seasoning profile.
