Stay Connected

Join us to get the latest Polish recipes and pierogi discounts.
 

 

 

 

 

Polish Recipes Newsletter

Polish Roasted Duck Recipe

The most incredible duck I ever ate was in a small restaurant in Krakow, Poland.  Of all duck recipes I tested and tweaked, this one came the closest to mimicking that flavor.  This is our modified Polish Orange Duck recipe, also known as "Roast duckling," or in Polish, "Nadziewana Kaczka."  Duck has a rich taste and works well with a sweet orange duck sauce, helping to balance the earthy flavor of the duck.  It is pretty easy to make, but note that one five pound duck serves only about 2-3 adults--less than a chicken and much less than a turkey.   The orange duck sauce also goes well over rice and a vegetable, such as asparagus, if you are looking for a complete meal.  This duck recipe also works well with potato cheese pierogi


Polish Orange Duck Recipe (Nadziewana Kaczka) 
 

  • One 5 pound duck
  • Olive Oil
  • 2 small apples chopped
  • 1 bay leaf
  • 3-4 pieces of garlic
  • Sea Salt
  • Pepper
  • Garlic Powder
  • Thyme

 

Duck Sauce Recipe:

  • Zest of one orange
  • 1 tablespoon mustard
  • 1 tablespoon olive oil
  • 3 tablespoon red wine vinegar
  • 1 cup fresh orange juice
  • 2 cloves garlic
  • 2 cups veal stock (or use Chicken Gold Glaze)
  • 3 tablespoons sugar
  • Sea Salt and Pepper to taste
  • 1/4 cup black currant jelly



Polish Roasted Duck RECIPE Directions

1. Preheat over to 350 degrees F (190 degrees C).  

2.  Remove the neck from cavity of duck and any gizzards.  Rinse bird with water, pat dry.  Remove any excess fat from neck and butt.  Add chopped apple, bay leaf, and garlic inside cavity. Rub olive oil over bird and season with sea salt, pepper, thyme, and garlic powder.  Using a fork, gently prick the skin all over to help remove excess fat during cooking.

3.  Place the duck onto a roasting rack set over a roasting pan, and pour 1/4 inch of water into the pan.  Roast duck for 1.5 hours.  Check to make sure the duck is done by cutting into the side and making sure meat is no longer pink.  

4.  Meanwhile, prepare the sauce.  I did not have veal sauce handy, so I used a package or French Chicken Gold Glaze and followed the package instructions, but reduced the water amount needed on package.  Any chicken stock will probably work too.  Simmer until sauce thickens, or lightly coats the back of a spoon.

5. Remove from oven and let set for 10 minutes before carving.  Pour sauce into a sauceboat and serve with the duck.

 

*Click "Add New Comment" below to leave a cooking suggestion about this Polish Recipe or Polish Recipes in general.  We want your feedback!

 

I like your recipes

I have been browsing through your recipes. I like some of them and am surprised that others are prepared a slightly different way I remember them:-) However, no matter how I look at this recipe of the Polish Duck I cannot picture it to look like Placek ze Sliwkami no matter how great my imagination is:-). I think this is your pretty serious typo...and funny too. Mind you, making a duck with plums is actually a good idea, but I have yet to see Placek Kaczkowo Sliwkowy. A somewhat similar comment regarding your split pea soup (which typically is green:-), to say in Polish that this is merely "zupa" is rather sad. Can you add a little to this title? Thank you and I hope you don't mind my picking on you a little. I still like your web site. BG

Thanks For the typo!

We caught the typo and fixed it, thanks for letting us know!  Glad you are enjoying the recipes too!

Post new comment

The content of this field is kept private and will not be shown publicly.
CAPTCHA
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
4 + 2 =
Solve this simple math problem and enter the result. E.g. for 1+3, enter 4.