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.
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.
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