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Polish Kaczka Pieczona, Roast Duck

A genuine Polish holiday roast, its cavity filled with a savory herb stuffing instead of apple.
Print Recipe
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: Polish
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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