Roast Duck with Apples, Marjoram, and Pan Juices

Why You’ll Love This Recipe

• Classic Polish comfort: marjoram-rubbed duck stuffed with tart apples, roasted until the skin crackles.
• Restaurant-worthy pan sauce made right in the roasting pan with wine, stock, and a touch of honey.
• Complete meal: rich duck, braised red cabbage, and buttery potatoes—all timed to finish together.
• Make-ahead friendly: dry-brine overnight for extra-crispy skin and deeper flavor.

Grocery List

• Produce: 1 whole duck, 5 tart apples, 2 onions, 1 head red cabbage, 1 lemon, 1 kg potatoes, fresh parsley (optional), garlic
• Dairy: Unsalted butter
• Pantry: Dried marjoram, bay leaves, allspice berries, black pepper, fine sea salt, sugar, red wine vinegar, apple cider vinegar, dry white wine or dry cider, low-sodium chicken stock, caraway seeds

Full Ingredients

Roast Duck and Apples

• 1 whole duck (2.2–2.5 kg), giblets removed
• 2 1/2 tsp fine sea salt (about 14 g)
• 1 tsp freshly ground black pepper (about 3 g)
• 2 tbsp dried marjoram (majeranek), divided
• 3 garlic cloves, finely grated
• 1 tsp finely grated lemon zest
• 4 tart apples (about 800 g; Granny Smith, Boskoop, or Antonówka), cored and quartered
• 2 bay leaves
• 5 whole allspice berries
• 1 medium yellow onion, thickly sliced
• 240 ml hot water (to prevent smoking during roast)
• 120 ml dry white wine or dry apple cider
• 240 ml low-sodium chicken stock
• 1 tbsp honey
• 1 tbsp apple cider vinegar

Braised Red Cabbage

• 700 g red cabbage, cored and thinly sliced
• 1 small onion, thinly sliced
• 1 tart apple, coarsely grated
• 2 tbsp unsalted butter (28 g)
• 2 tbsp red wine vinegar
• 1 tbsp sugar
• 1/2 tsp caraway seeds
• 60 ml water
• 1/2 tsp fine salt, plus black pepper to taste

Buttery Potatoes

• 1 kg waxy potatoes (e.g., Yukon Gold), peeled and halved
• 1 tsp fine salt (for boiling water), plus more to taste
• 2 tbsp unsalted butter (28 g)
• 2 tbsp chopped fresh parsley (optional)
• 1–2 tbsp reserved duck fat (optional, for tossing)

Step-by-Step Instructions

Step 1: Dry-brine and season the duck

Pat the duck very dry with paper towels. Using a sharp skewer or tip of a knife, prick the skin all over, especially the thick fat on the breast and thighs—avoid piercing the meat. Mix the salt, pepper, 1 1/2 tbsp marjoram, garlic, and lemon zest. Rub this mixture all over the duck, including inside the cavity. For best results, place the duck uncovered on a rack over a tray and refrigerate 8–24 hours to dry-brine. If short on time, proceed immediately.

Step 2: Stuff with apples and aromatics

In a bowl, toss the apple quarters with the remaining 1/2 tbsp marjoram and a pinch of salt. Stuff the apples into the cavity along with the bay leaves and allspice. If a few apples do not fit, reserve them for the roasting pan. Tie the legs loosely with kitchen twine and tuck the wing tips under the back.

Step 3: Set up the pan and start roasting

Heat the oven to 170°C (340°F). Lay the onion slices in a roasting pan and place a rack over them. Set the duck breast-side down on the rack. Pour 240 ml hot water into the pan to prevent smoking as the fat renders. Roast for 50 minutes.

Step 4: Flip, finish at high heat, and rest

Carefully remove the pan, spoon off and reserve the rendered duck fat in a heatproof jar. Flip the duck breast-side up. Return to the oven and roast 40 minutes. Increase the oven to 220°C (425°F) and roast 20 minutes more until the skin is deep golden and crisp and the thickest part of the thigh reads about 74°C (165°F). Transfer the duck to a carving board and rest 15 minutes.

Step 5: Braise the red cabbage

While the duck roasts, melt butter in a wide pot over medium heat. Add the onion and cook 3–4 minutes until translucent. Stir in cabbage, grated apple, sugar, caraway, 1/2 tsp salt, and black pepper. Add the red wine vinegar and 60 ml water. Cover and cook over low heat, stirring occasionally, for 35–40 minutes until tender and glossy. Keep warm.

Step 6: Cook the potatoes

Place potatoes in a pot, cover with cold water by 2–3 cm, and add 1 tsp salt. Bring to a boil and simmer 15–20 minutes until just tender. Drain well, then toss with butter and a pinch of salt. For extra richness, add 1–2 tbsp reserved duck fat and parsley. Keep warm.

Step 7: Make the pan sauce

Pour off any remaining fat from the roasting pan (save for another use). Set the pan over medium heat on the stove. Add the wine (or dry cider), scraping up the browned bits. Reduce by half, 2–3 minutes. Add the chicken stock, honey, and apple cider vinegar. Simmer 5–7 minutes until slightly syrupy and glossy. Taste and adjust salt and pepper.

Step 8: Carve and serve

Remove the apples from the cavity and set aside. Carve the duck: remove legs and thighs, then slice the breast across the grain into thick slices. On warm plates, spoon a bed of braised red cabbage, add potatoes, and fan slices of duck on top with a few roasted apple pieces. Ladle over the pan juices and serve immediately.

Pro Tips

• For shatteringly crisp skin, the overnight dry-brine is worth it—leave the duck uncovered to let the skin dry.
• Prick only the skin and fat layer, not the meat, to prevent juices from escaping.
• Roasting on a rack keeps the duck out of its rendered fat and promotes even crisping.
• Save duck fat for later—it is liquid gold for roasting potatoes and vegetables.
• Use large apple wedges; small pieces overcook and collapse before the duck is done.

Variations

• Orange and thyme: Replace lemon zest with orange zest, add 1 tsp chopped thyme to the rub, and finish the sauce with a splash of orange juice.
• Apple–prune stuffing: Add 8–10 prunes to the apple stuffing and a pinch of ground cinnamon for a richer, slightly sweet filling.
• Spatchcock for speed: Remove the backbone and flatten the duck. Roast at 200°C (400°F) for about 60–70 minutes, then crisp at 220°C (425°F) for 10 minutes.

Storage & Make-Ahead

Leftover duck keeps refrigerated up to 4 days. Re-crisp skin in a 190°C (375°F) oven for 8–10 minutes. Pan sauce keeps 4 days refrigerated; reheat gently, adding a splash of stock. Rendered duck fat keeps 3 months refrigerated or 6 months frozen. Braised red cabbage can be made 1–2 days ahead and reheated; it often tastes even better the next day. Potatoes are best fresh, but leftovers can be pan-fried in duck fat until golden.

Nutrition (per serving)

Approximate: 880 kcal; 54 g fat; 38 g carbohydrates; 53 g protein; 980 mg sodium; 6 g fiber. Values will vary with portion size and how much skin and sauce you serve.