Roasted Duck with Apples and Glazed Red Cabbage - photo 1
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Roasted Duck with Apples and Glazed Red Cabbage

Pikantne Main Dishes European cuisine Dishes for Special Occasions 150 min Medium 17 wyświetleń ~96.22 PLN - (0)
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Description

Traditional roasted duck with apples and sweet-sour, glazed red cabbage is an aromatic, impressive seasonal dish perfect for autumn and winter. The duck roasted with skin develops a golden, crispy coating, while the apple and onion stuffing gives the meat a subtle sweetness. The cabbage braised with wine vinegar, brown sugar, and butter creates a flavor contrast — the light acidity cuts through the richness of the duck. The dish looks very appealing: the dark, shiny duck against the backdrop of burgundy cabbage and golden apple slices. Serve with roasted potatoes or Silesian dumplings and a glass of red wine. Perfect for family dinners, holidays, and special occasion dinners.

Ingredients (16)

Servings:
4
  • Duck (whole, with skin) 1600 g
  • Apple 1.7 szt.
  • Onion 1 szt.
  • Red cabbage 600 g
  • Butter 50 g
  • Rapeseed oil 30 g
  • Red wine vinegar 30 ml
  • Brown sugar 30 g
  • Garlic 3 ząbki
  • Chicken broth 500 ml
  • Dried thyme 2 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Ground black pepper 2 szczypty
  • Bay leaf 6.7 szt.
  • ✨ Opcjonalne
  • Juniper berries (optional) 5 g
  • Honey (optional) 30 g
💰 Szacowany koszt dania: ~96.22 PLN (24.06 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the duck

1

Take the duck out of the fridge 30–60 minutes before roasting to reach a cool (not refrigerator) temperature. Preheat the oven to 180°C (top-bottom). Wash the duck under cold water and dry it thoroughly with a paper towel both inside and out.

Ingredients: Duck (whole, with skin)
Use a large bowl or a rimmed board to collect the juices. Drying the skin is key — moisture will prevent it from being crispy.
2

Carefully score the skin of the duck with a thin knife in a crosshatch pattern (do not cut into the meat) — diagonal cuts every 1–1.5 cm on the breast and thighs. Evenly sprinkle salt and pepper on the outside and inside of the duck (about 8 g of salt in total, 2 g of pepper).

Ingredients: Duck (whole, with skin), Salt, Ground black pepper
Use a sharp knife (e.g., a filleting knife). When scoring the skin, do not press too hard — you want to cut only through the skin and fat, not the meat.

Filling

3

Peel and slice the onion into feathers, cut the apples into quarters, remove the cores, and then slice them into thicker pieces. In a bowl, mix the apples with half of the sliced onion and 1/2 teaspoon of thyme (about 1 g dried). Place the filling loosely inside the duck — do not pack it too tightly so that hot air can circulate.

Ingredients: Apple, Onion, Dried thyme
Use a sharp chef's knife and a stable cutting board for chopping. The filling should be loose — too tight will cause the meat to cook unevenly.

Baking

4

Place the duck on the rack in the roasting pan breast side up, and place a dish to catch the fat underneath the rack. Pour 150 ml of broth into the roasting pan (not inside the duck). Roast at 180°C for 60 minutes, basting the duck with a bit of fat from the roasting pan every 20 minutes — this will help achieve an evenly golden skin.

Ingredients: Duck (whole, with skin), Chicken broth
The best is a roasting pan with a rack; if you don't have one, use a large baking sheet and place the duck on a baking rack. Use oven mitts when checking.
5

After 60 minutes, increase the oven temperature to 220°C and bake for an additional 15–25 minutes, until the skin is intensely golden and crispy. Check the internal temperature of the meat with a thermometer – the duck should be around 75–78°C at the thickest part of the thigh. If the skin is browning too much, loosely cover the duck with aluminum foil.

Ingredients: Duck (whole, with skin)
If you don't have a thermometer, check: the juices from the meat should be clear (not pink) and the meat should pull away from the bone when touched.

Resting the meat

6

Remove the duck from the oven and let it rest for 15 minutes on a cutting board, loosely covered with aluminum foil — this will allow the juices to redistribute evenly and make slicing easier.

Ingredients: Duck (whole, with skin)
Resting is the key to juicy meat. Do not carve the duck immediately after taking it out of the oven.

Red cabbage

7

While the duck is roasting, prepare the cabbage: finely shred the red cabbage (use a shredder or a sharp knife). In a large wide skillet or pot, heat rapeseed oil (30 g) over medium heat, add the remaining half of the chopped onion and sauté for 5–6 minutes until the onion becomes translucent and slightly golden.

Ingredients: Red cabbage, Rapeseed oil, Onion
The best is a wide pan with a diameter of 26–28 cm. Be careful not to burn the onion — lower the heat if it starts to brown quickly.
8

Add the chopped cabbage to the pan, mix well with the onion. Add bay leaves (2 pieces), minced garlic (3 cloves = 15 g), brown sugar (30 g), red wine vinegar (30 ml), and 150 ml of broth. Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Simmer on low heat covered for 25–35 minutes, stirring every 7–10 minutes, until the cabbage is tender and the liquid reduces to a thick glaze.

Ingredients: Red cabbage, Bay leaf, Garlic, Brown sugar, Red wine vinegar, Chicken broth, Salt, Ground black pepper
Keep the heat low so the cabbage doesn't burn; if the reduction is happening too quickly, add a little broth. Remove the bay leaves before serving.

Glazing cabbage and apples

9

10 minutes before the end of braising, add the remaining sliced apples (if any) and 25 g of butter to the cabbage, gently mix to coat the ingredients in the sauce. If you want a sweeter note, optionally add honey (30 g) — spread it over the cabbage and cook for 5 minutes uncovered.

Ingredients: Apple, Butter, Honey (optional)
Butter adds shine and creaminess. If you are using honey, do not allow it to reach a high boil to avoid burning it.

Sauce and finishing touches

10

After baking, pour the fat from the roasting pan into a container. Measure 2 tablespoons of duck fat and sauté 1 finely chopped onion (from the list or an additional one) in a saucepan for 3–4 minutes, add 100 ml of broth and 50 ml of red wine vinegar, and cook for 5–6 minutes over medium heat, reducing to a thick sauce consistency. Season with ½ teaspoon of salt and pepper to taste. If you want to add juniper (5 g), crush the berries in a mortar and add to the sauce at the end, cooking for 1-2 minutes.

Ingredients: Chicken broth, Red wine vinegar, Onion, Juniper berries (optional), Duck (whole, with skin)
Scoop the fat with a spoon and set the rest aside for use, for example, with roasted potatoes. Use a fine sieve if you want a smooth sauce without pieces.

Assembly and serving

11

Cut the duck into portions: separate the thighs and breasts by cutting along the bone. On a large plate, spread a portion of glazed red cabbage, place a piece of duck next to it, and drizzle with a small amount of the prepared sauce. Garnish with a few thin slices of fresh apple for color contrast.

Ingredients: Duck (whole, with skin), Red cabbage, Apple, Honey (optional)
Use a sharp knife to cut the duck to avoid tearing the meat. Before adding the sauce, taste it — it may need seasoning with salt or a bit of honey.

Additional tips

12

Baked potatoes, Silesian dumplings, or delicate mashed potatoes will work well for serving. The remaining fat from roasting can be cooled and used for frying potatoes — it will add a rich flavor.

Ingredients: Duck (whole, with skin), Red cabbage, Chicken broth
If you prepare in advance: you can roast the duck a day ahead, reheat at 160°C for 20–30 minutes before serving. Reheat the cabbage over low heat with a bit of broth.

Fun Fact

💡

In traditional Central European cuisine, fatty poultry such as duck is often paired with sweet and sour additions (apples, cranberries, vinegar) to balance the flavor and aid digestion.

Best for

Świąteczny obiad Rodzinne spotkania jesienno-zimowe Romantyczna kolacja na wyjątkową okazję

Tips

🍽️ Serving

Serve the duck at a temperature of about 60–65°C (after resting). A full-bodied red wine (e.g. Pinot Noir) or warming cider is recommended for the dish. Serve the cabbage warm, and the meat slightly cooled to better highlight the flavor.

🥡 Storage

Store the sliced duck and cabbage separately in closed containers in the refrigerator for up to 2 days. To reheat the duck, use an oven preheated to 160°C for 15–25 minutes to avoid drying out the meat. The sauce can be stored for up to 3 days.

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