Roast Duck with Apples

Ingredients

In this Northern Irish adaptation, we incorporate the flavors and ingredients commonly found in Northern Irish cuisine. The original Polish dish is traditionally prepared with different herbs and spices, and the apples are typically cooked in a different manner. By using cider as a glaze for the apples, we add a distinct Northern Irish touch, infusing the dish with a sweet and tangy flavor profile that complements the roasted duck perfectly. We alse have the original recipe for Kaczka z jabłkami, so you can check it out.

• 1 whole duck (about 2 kg / 4.4 lbs) 1 whole duck (about 2 kg / 4.4 lbs)
• Salt and pepper, to taste Salt and pepper, to taste
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 Northern Irish apples (such as Bramley or Cox's Orange Pippin), cored and sliced 4 Northern Irish apples (such as Bramley or Cox's Orange Pippin), cored and sliced
• 1 cup (240 ml) Northern Irish cider 1 cup (240 ml) Northern Irish cider
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 9g
• Carbohydrates (total, sugars): 15g, 12g
• Protein: 35g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Pat the duck dry with paper towels and season it generously with salt and pepper, both inside and out.
3. 3.
   Stuff the cavity of the duck with the fresh thyme, rosemary, and minced garlic.
4. 4.
   Place the duck on a rack in a roasting pan and roast it in the preheated oven for about 2 hours, or until the skin is golden brown and crispy.
5. 5.
   While the duck is roasting, prepare the cider-glazed apples. In a large skillet, melt the butter over medium heat.
6. 6.
   Add the sliced apples to the skillet and cook for about 5 minutes, until they start to soften.
7. 7.
   Pour in the Northern Irish cider, honey, and apple cider vinegar. Stir well to combine.
8. 8.
   Reduce the heat to low and simmer the apples for about 15 minutes, or until they are tender and the cider has reduced to a glaze-like consistency.
9. 9.
   Once the duck is cooked, remove it from the oven and let it rest for 10 minutes before carving.
10. 10.
    Serve the roasted duck with the cider-glazed apples on the side.

Treat your ingredients with care...

• Duck — Make sure to pat the duck dry before seasoning it to ensure a crispy skin.
• Northern Irish apples — Choose apples that are tart and firm, such as Bramley or Cox's Orange Pippin, for the best flavor and texture.
• Northern Irish cider — Opt for a dry cider to balance the sweetness of the apples and add depth to the glaze.

Tips & Tricks

• For extra flavor, marinate the duck overnight in a mixture of cider, garlic, and herbs before roasting.
• If you prefer a sweeter glaze, add a touch more honey to the cider reduction.
• Serve the roasted duck with traditional Northern Irish sides like colcannon (mashed potatoes with cabbage) or champ (mashed potatoes with scallions).

Serving advice

Carve the roasted duck into slices and serve it on a platter, accompanied by the cider-glazed apples. Garnish with fresh herbs, such as thyme or rosemary, for an added touch of elegance.

Presentation advice

Arrange the sliced roasted duck on a bed of fresh salad greens, with the cider-glazed apples scattered around. Drizzle any remaining cider glaze over the duck for a glossy finish.