A traditional Polish holiday favorite, this roasted duck stuffed with apples is ideal for intimate gatherings. The skin becomes golden and crisp while the apple stuffing keeps the meat moist and full of gentle sweetness. It’s an elegant dish that’s straightforward to prepare and brings classic European flavors to your holiday table.
Author’s Notes for Roast Duck Stuffed with Apples Recipe
Roast duck is a highlight of many Polish holiday meals. The aroma of roasted herbs and apples makes the house feel festive and welcoming. Brining is the key step: it seasons the bird throughout and helps the meat stay tender and juicy even after long roasting.
The apples are more than a garnish — they release juices as they roast, providing moisture and a subtle sweetness that balances the rich duck. Serve the duck with roasted or mashed potatoes, braised cabbage, or a simple apple-and-carrot slaw for a complete holiday plate.
Main Ingredients and Substitutions
See the recipe card below for exact measurements.
- Duck – A whole duck around 4.5 pounds is perfect for four people. Frozen duck is fine if fully thawed before brining.
- Apples – Use firm, slightly tart varieties such as Granny Smith or Honeycrisp so they hold their shape during roasting and add balanced sweetness.
- Rosemary – Fresh rosemary brings a bright herbal aroma; a touch of dried rosemary deepens the flavor and pairs well with the crisp skin.
- Dried marjoram – Adds a mild, earthy note. Thyme can be used as a substitute if preferred.
- Brine – A simple salt-and-water brine seasons the duck and helps prevent it from drying out while roasting.
How to Make Perfect Roasted Duck
- Brine the duck – Soak the duck in a saltwater brine for a few hours or overnight. This step seasons and tenderizes the meat.
- Prepare the duck – Peel and core the apples, then toss with chopped fresh rosemary. Stuff half of the apples into the duck cavity and secure the legs with kitchen twine. Lightly score the skin to help render the fat and achieve crisp, golden skin.
- Roast the duck – Start breast side down to allow the skin to begin crisping, roast uncovered for about 15 minutes, then lower the temperature and cover to cook gently for an hour. Turn the duck breast side up, continue covered for about 45 minutes, then transfer to a rack and raise the heat to finish, brushing with pan juices or rendered fat for extra color and flavor.
- Roast the apples – Brush a baking sheet with a little duck fat and roast the remaining apples until browned and tender. They will soak up savory richness and pair beautifully with the meat.
Storing, Reheating, and Make-ahead
Leftover roasted duck keeps well. Once cooled, store in an airtight container in the refrigerator for up to three days. To reheat, warm in a 350°F (175°C) oven for about 15 minutes until heated through and the skin crisps again.
You can brine the duck a day ahead and keep it refrigerated until roasting. Roast the apples separately if you prefer and reheat them just before serving. Duck fat can be strained and refrigerated for several weeks and reused for roasting potatoes, frying, or adding rich flavor to other dishes.
Frequently Asked Questions
Can I use another fruit in place of the apples?
Yes. Pears, figs, or oranges all make good alternatives. Pears are mildly sweet, figs add depth and richness, and oranges give a bright citrus contrast that complements the duck.
Can I skip the brining step?
Brining is optional but recommended for the best texture and juiciness. If you skip it, be careful not to overcook the duck and baste it occasionally to keep the meat moist.
How do I know when the duck is fully cooked?
The duck is done when the thickest part of the thigh reaches 165°F (74°C). The skin should be golden and crisp, and juices should run clear when pierced.
Roasted Duck Stuffed with Apples
Ingredients
Brine for the Duck
- 5 tbsp salt
- 10 cups water
The Duck
- 1 whole duck 4.5lbs
- 3 apples Granny Smith or Honey Crisp
- 2 sprigs of fresh rosemary
- 1 tsp dried rosemary
- 1 tsp dried marjoram
- 3 tsp salt
Instructions
Brining the Duck (optional but recommended)
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Bring 10 cups of water to a boil, add 5 tablespoons of salt, and stir until dissolved.
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Pour the brine into a container that fits the duck and let it cool completely.
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Submerge the duck for at least 2 hours or overnight, rotating if needed for full coverage.
Preparing and Roasting the Duck
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Preheat the oven to 400°F (200°C).
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Peel and core the apples and finely chop the fresh rosemary leaves, then mix together.
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Use half of the apple mixture to stuff the duck cavity and tie the legs to secure the filling.
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Score the skin with a sharp knife to help render fat and season the bird with salt and dried rosemary.
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Place the duck breast side down in a Dutch oven or deep oven-safe pan and roast uncovered for 15 minutes.
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Reduce oven to 350°F (175°C), cover, and roast for 1 hour.
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Carefully remove the duck, flip it breast side up, cover, and roast another 45 minutes.
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Transfer to a baking sheet with a rack, brush with pan juices or rendered fat, increase oven to 400°F (200°C), and roast 15–20 minutes until skin is crisp.
Roasting the Apples
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Lightly grease a sheet pan with duck fat, add the remaining apples, and roast 20–25 minutes at 400°F until browned and tender.
To Serve
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Let the duck rest 15 minutes before carving. Serve with the roasted apples and your favorite potato side.