Chef Bohdan Szymczak likes to cook typical Polish dishes but his recipes always have personal touch. Roast duck with apples is a traditional Polish dish, which is usually served on special occasions. It is a perfect autumn dish especially when served with in-season apples.
- 1 whole duck, cleaned, dried
- 6 granny smith apples, peeled, cut into wedges
- 1 small onion, peeled
- ½ orange
- 2 tsp sugar
- 1 bunch fresh marjoram
- cranberry sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Prick the skin of the duck (this will let the fat melt into the meat and will make the skin nice and crispy). Cover the duck with the salt and marjoram leaves and let it rest for 2 hours before roasting.
Stuff the duck with 2 of the apples, the whole onion and the orange.
Bake the duck in an oven at 220ºC for 20 mins, then lower heat to 170ºC and bake for a further 40 minutes. During baking, baste the duck with its own juices.
Remove the duck from the oven and set aside to rest for 10 minutes. Carve into portions.
Fry the remaining apple wedges in butter and sugar. Once caramelised, add the marjoram.
Arrange the apples in the middle of a plate, top with duck and decorate with fresh marjoram.
Serve with cranberry sauce.