Indulge your senses with a succulent, juicy roast duck with apples that will leave your taste buds dancing in delight. Imagine sinking your teeth into the moist meat, complemented by the sweet and tangy flavor of the roasted apples, along with a savory and smooth pan sauce. This dish is perfect for a special occasion or just to spoil yourself with a sumptuous meal.
Roast Duck With Apples
Roasting a whole duck can seem intimidating, but with some guidelines, it is a straightforward process. This sweet and savory meat is richer than some and a favorite of many. Roasting it with the addition of the naturally sweet apples creates a dish that is great for your paleo diet, but also ideal for serving to guests or as a holiday meal.
This pairs wonderfully with mashed potatoes to pair with the pan sauce and a side of roasted broccoli for a complete meal.
Ingredients
Serves: 4 Prep Time: 20 min Cook Time: 1 hr 20 min
• 1 large duck
• 6 small apples
• 2 ½ cups chicken stock
• 1 onion, peeled and halved
• 1 tablespoon five-spice
• Sea salt and freshly ground black pepper to taste
How to Make Roast Duck With Apples
Preheat the oven to 425°F. Then, score the skin of the duck breast. A crisscross pattern helps the fat to render giving even more flavor to the bird.
Slice the onion in half and put it inside the duck cavity and then sprinkle the outside with the five-spice. Place the duck into a roasting pan, and into the oven for 35 minutes.
After 35 minutes, score the apples crosswise in the middle and place them around the duck in the roasting pan. Reduce the oven temperature to 375°F and baste the duck with the rendered fat. Place back into the oven and continue roasting for another 30 to 45 minutes, or until it is cooked through to 165°F internally.
Remove from the oven and set the duck and apples out of the pan to rest. Then remove the bulk of the rendered duck fat and reserve it for later use. Now, place the roasting pan over medium heat on the stovetop and pour in the chicken stock. Bring this to a boil, and then use a wooden spoon to scrape off any food bits from the bottom of the pan.
Let the sauce simmer for 5 to 10 minutes, stirring regularly, until thickened as desired. Taste and adjust with salt and pepper, as well as some of the reserved duck fat from earlier if desired.
Carve the duck and serve it with the roasted apples and the thickened pan sauce. Adjust with more sea salt and freshly ground black pepper if desired.
More Duck Recipes
If you’ve been looking for more ways to include duck in your menu, we have some great choices below. Check these out, print out the recipes, or bookmark them, and add them to your meal plan soon.
📖 Recipe
Roast Duck with Apples
Savor the flavors of fall with our paleo roast duck and apple recipe. Perfectly cooked duck with a hint of sweetness from the apples – a match made in heaven!
Ingredients
- 3 lb whole duck
- 6 small apples
- 2 ½ cups chicken stock
- 1 onion peeled and halved
- 1 tablespoon five-spice
- Sea salt and freshly ground black pepper to taste
Instructions
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Begin by preheating your oven to 425 F. Use a sharp knife to score the duck’s breast skin, allowing the natural fat to melt effortlessly during cooking.
3 lb whole duck
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Halve an onion and place it inside the duck’s cavity. Rub 1 tablespoon of five-spice powder evenly over the exterior of the duck. Transfer the duck to a roasting pan and place it in the oven for approximately 35 minutes.
1 onion, 1 tablespoon five-spice
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After 35 minutes, score the apples crosswise and arrange them evenly around the duck. Lower the oven temperature to 375 F and baste the duck with its rendered fat. Roast for an additional 30 to 45 minutes or until the duck breast’s internal temperature reaches 165 F.
6 small apples
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When done, remove the duck and apples from the oven. Set them aside and remove most of the rendered duck fat from the pan. Reserve the fat for later use.
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Pour 2 ½ cups of chicken stock into the pan and place it over medium heat on the stovetop. Bring the mixture to a boil and use a wooden spoon to scrape off any brown bits from the pan’s bottom.
2 ½ cups chicken stock
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Season the sauce to your taste by starting with 1 teaspoon each of sea salt and freshly ground black pepper. Reduce the sauce to your desired consistency by allowing it to simmer. Add some of the reserved duck fat if needed to thicken the sauce.
Sea salt and freshly ground black pepper
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Carve the duck and serve with the roasted apples and thickened pan sauce. Adjust seasoning with more sea salt and freshly ground black pepper if necessary.
Notes
- Check with a local small butcher shop for duck before buying at a larger market. This results in fresher meat in most cases. You can also consult local hunters who may provide you with fresh duck.
- For safety, duck should be cooked to 165 °F at the thickest point of the bird for serving.
Nutrition
Calories: 1587kcalCarbohydrates: 46gProtein: 44gFat: 136gSaturated Fat: 46gPolyunsaturated Fat: 18gMonounsaturated Fat: 65gCholesterol: 263mgSodium: 433mgPotassium: 1226mgFiber: 7gSugar: 32gVitamin A: 729IUVitamin C: 25mgCalcium: 76mgIron: 10mg