Krakowska kaczka z jabłkami (Drukuj)
Soczysta pieczona kaczka z dodatkiem słodkich jabłek i aromatycznych przypraw, nawiązująca do tradycji krakowskiej kuchni.
# Składniki:
→ Meats
01 -
1 whole duck (approximately 2-2.5 kg)
→ Fruits
02 -
4 medium apples, cored and quartered
→ Vegetables
03 -
2 medium onions, quartered
→ Spices
04 -
1 tablespoon salt
05 -
1 teaspoon black pepper
06 -
1 teaspoon dried thyme
07 -
1 teaspoon paprika
08 -
1 tablespoon honey
→ Liquids
09 -
1 cup chicken broth
10 -
1/2 cup apple cider
# Kroki wykonania:
01 -
Preheat the oven to 190°C. Pat the duck dry with paper towels and season generously with salt, black pepper, thyme, and paprika, ensuring coverage inside and out.
02 -
Place the quartered apples and onions inside the cavity of the duck. Drizzle honey evenly over the duck's surface.
03 -
Place the duck on a roasting rack inside a roasting pan and pour the chicken broth and apple cider into the bottom of the pan.
04 -
Roast the duck in the pre-heated oven for 1.5 to 2 hours, basting with the pan juices every 30 minutes. Continue until the skin becomes golden brown and crispy.
05 -
Ensure the internal temperature of the duck reaches 74°C at the thickest part using a meat thermometer.
06 -
Remove the duck from the oven and let it rest for 15 minutes before carving. Serve and enjoy.
# Uwagi:
01 -
Serve with roasted potatoes or a fresh salad for a balanced meal.
02 -
For an additional twist, consider adding dried cranberries to the apple mixture in the duck cavity.