📍 Where this dish comes from: Masurian Lake District (Mazury)
Discover the history of this region →
Discover the history of this region →
Roast duck is a fixture of Polish holiday tables, traditionally stuffed with apple for sweetness. This version swaps in a savory herb and onion stuffing instead, keeping the technique and the crisp skin the dish is prized for while dropping the added carbohydrate.
What You’ll Need
Servings: 6 servings
Calories: 480kcal
Ingredients
- 1 whole duck about 5 lbs
- 1 onion quartered
- 3 cloves garlic smashed
- 1 bunch fresh thyme
- 2 tsp marjoram
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Pat duck dry and prick the skin all over with a fork, avoiding the meat underneath.
- Season the cavity with salt, pepper, and marjoram, then stuff with onion, garlic, and thyme.
- Season the skin generously with salt and pepper.
- Place duck breast-side up on a rack set in a roasting pan.
- Roast 1 hour 45 minutes to 2 hours, draining excess fat from the pan every 30–45 minutes, until the skin is deeply golden and crisp.
- Rest 15 minutes before carving.
Nutrition
Serving: 1serving | Calories: 480kcal | Protein: 34g | Fat: 36g | Fiber: 1g
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Health Benefits
- Duck provides protein along with a good source of iron.
- Rendering the fat during roasting keeps the meat itself from being overly greasy.
- A traditional holiday dish kept genuinely low-carb by adjusting the stuffing.
Pairs Well With
- Polish Mizeria, Cucumber & Sour Cream Salad
- Polish Buraczki, Braised Beetroot Side