Polish Roast Duck with Apples (Kaczka z jabłkami)

Name: Polish Roast Duck with Apples (Kaczka z jabłkami)
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Cuisine: Poland
Ingredients: 1 whole duck, 4.5–5 lb (2–2.3 kg), giblets removed, excess fat trimmed; 2 tsp (12 g) coarse salt; 1 tsp (2 g) freshly ground black pepper; 2 tbsp (4 g) dried marjoram, divided; 5 medium tart apples (about 1.5 lb/700 g), cored and quartered, divided; 2 garlic cloves, smashed; 1 medium onion, quartered; 1 cup (240 ml) water, divided

Kaczka z jabłkami Say it: KACH-kah z yahb-WKAH-mee

By the Passport Plate editors. Published November 8, 2026.

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Kaczka z jabłkami is a classic Polish roast duck, prepared for Sunday lunches and festive family tables. A whole duck is rubbed with marjoram, salt, and pepper, then stuffed with tart apples and roasted until the skin turns deep golden and crisp. As it cooks, the apples soften and perfume the rich meat, while the rendered fat and juices collect in the pan. The result is savory, slightly sweet, and fragrant, with tender duck and apple pieces that taste of caramelized fruit and herbs.

Polish Roast Duck with Apples (Kaczka z jabłkami)

Kaczka z jabłkami

Pronounced KACH-kah z yahb-WKAH-mee

Serves: 4
Prep: 25 min
Cook: 2 hr
Total: 2 hr 25 min
Level: Medium

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

1 whole duck, 4.5–5 lb (2–2.3 kg), giblets removed, excess fat trimmed
2 tsp (12 g)12 g (2 tsp) coarse salt
1 tsp (2 g)2 g (1 tsp) freshly ground black pepper
2 tbsp (4 g)4 g (2 tbsp) dried marjoram, divided
5 medium tart apples (about 1.5 lb/700 g), cored and quartered, divided
2 garlic cloves, smashed
1 medium onion, quartered
1 cup (240 ml)240 ml (1 cup) water, divided

Method

Heat the oven to 350°F (175°C). Remove the giblets from the duck, trim excess fat from the neck and tail, rinse inside and out, and pat very dry with paper towels.
Prick the duck skin all over with a skewer, especially over the breast and thighs, being careful not to pierce the meat. Rub the cavity and skin with the salt, pepper, and most of the marjoram.
Stuff the cavity loosely with 3 of the quartered apples, the garlic, and the onion. Tie the legs together with kitchen twine and tuck the wing tips under the body.
Place the duck breast side up on a rack in a roasting pan. Pour ½ cup (120 ml) of the water into the pan and roast for 1 hour.
Toss the remaining 2 apples with the remaining marjoram. After 1 hour, baste the duck with the rendered fat, arrange the apples around it, and add the remaining ½ cup (120 ml) water if the pan looks dry.
Continue roasting for 45–60 minutes more, basting once or twice, until the skin is deep golden and crisp and an instant-read thermometer in the thickest part of the thigh reads 175°F (80°C). If the skin needs more color, raise the heat to 400°F (200°C) for the last 10–15 minutes.
Transfer the duck to a warm platter, cover loosely with foil, and rest for 15 minutes. Scoop the roasted apples from the pan and keep warm; discard the garlic and onion from the cavity.
Skim the fat from the pan juices, strain the juices into a small saucepan, and simmer for 3–5 minutes to concentrate slightly. Carve the duck and serve with the roasted apples and pan juices.

Regional variants

Some Polish cooks add prunes or raisins to the apple stuffing, or brush the duck with honey near the end of roasting for a glossier skin. Others serve it with buckwheat groats instead of potatoes.

Cook's notes

Pricking the skin helps the fat render and gives a crisper finish; avoid piercing the meat so the juices stay inside.
If the duck browns too quickly, tent the breast loosely with foil and continue roasting.
Let the duck rest before carving so the juices redistribute and the meat stays tender.

Serve with

Braised red cabbage, roasted potatoes or kluski, and a glass of dry cider or light beer.

Make ahead and storage

Cool, cover, and refrigerate the duck and pan juices separately for up to 2 days. Reheat covered at 325°F (165°C), then crisp the skin under a hot broiler.

Polish Roast Duck with Apples (Kaczka z jabłkami)