Duck with Apples

Welcome to a recipe that embodies celebration and comfort: the classic Roast Duck with Apples. A beloved centerpiece in many Eastern European homes, especially during the holidays, this dish is a true showstopper. Imagine a perfectly roasted duck with glistening, crispy skin, succulent meat falling off the bone, and a delightful stuffing of sweet and tangy apples that have softened into a fragrant, delicious filling. The aroma alone is enough to transport you to a festive family gathering. Don't be intimidated; this recipe breaks down the process into simple steps, ensuring you can create this magnificent meal in your own kitchen.

Duck with apples

Preparation: 1 hour, 10 minutes

Cooking: 1 hour, 50 minutes

Quantity: 6 Servings

Per serving

Calories: 600 kcal

Proteins: 38 g

Fats: 40 g

Carbohydrates: 16 g

Ingredients for Duck with Apples

• 1 duck, about 1.5 kg (approx. 3.3 lbs)
• 4-5 firm green apples (like Simirenko or Granny Smith)
• salt
• ground black pepper
• poultry seasoning - optional

How to Cook Duck with Apples

It’s great if you can find a farm-raised duck. It’s fattier, more tender, and roasts faster. A store-bought duck will also work, but since the meat is tougher, it’s advisable to parboil it before roasting. If you want to skip the parboiling, you’ll need to roast it for a longer time.

So, take your plucked, gutted, and thawed duck, wash it, and pat it slightly dry. Prick the skin with a fork or score it with a knife, then rub it with salt, pepper, and spices. Let it sit at room temperature for 1 hour to marinate.

Prick the skin with a fork or score it with a knife, then rub with salt, pepper, and spices

Start preparing the apples shortly before the marinating time is up – if you do it earlier, they might turn brown. Use firm apple varieties so they hold their shape as slices and don’t turn into mush during the long roasting time.

Wash the apples, slice them, and remove the cores. There’s no need to peel the skin.

Core and slice the apples

Stuff the duck with as many apple slices as you can fit inside.

Stuff the duck with apples

Then, either sew the opening shut or secure it with toothpicks.

Secure the opening with toothpicks or sew it shut

It’s better to roast the duck in a roasting bag rather than just on a baking sheet or in a roasting pan (utyatnitsa) — sealed tightly, it will cook much faster and turn out juicier.

You’ll need a piece of roasting bag about three times the length of the duck. Carefully, so as not to tear the bag, place the duck in the middle of it.

Place the duck in a roasting bag

Leave about 15-20 cm (6-8 inches) of space on each side and seal the bag tightly — either by tying knots or using the special clips provided. This extra space is necessary to prevent the bag from bursting as it inflates during cooking.

Tie the bag on both sides

Place the duck in the bag on a baking sheet or in a roasting pan and put it in the oven.

Cook at 200-220°C (400-425°F) for an hour, possibly 15-20 minutes longer — the exact time depends on the size of the duck and your oven. The bag should inflate, the juices inside should be bubbling, and the duck should start to turn slightly golden. Then, reduce the temperature to 180°C (350°F) and cook for another 30-40 minutes to ensure the duck is thoroughly cooked.

After 1.5-2 hours, even a store-bought duck should be ready. However, inside the bag, it will remain pale. We want a beautiful, golden-brown duck! So, carefully take the pan out using oven mitts and — be cautious of the hot steam inside! — cut and open the bag. Arrange whole apples around the duck and place it under the broiler for 15-20 minutes.

Take the duck out of the oven, cut open the bag, arrange whole apples around it, and place the duck under the broiler for 15-20 minutes

The duck with apples is ready. Transfer it to a platter.

The duck with apples is ready

Garnish with the baked apples, and you can add a side dish like grechka (buckwheat) or potatoes. Serve hot!