Polish Duck in Sour Cherry Sauce
Kaczka w Sosie Wiśniowym
A classic Polish dish featuring a whole roasted duck, succulent and flavorful, served with a rich, slightly tart sour cherry sauce. This elegant meal is often prepared for special occasions and holidays, offering a delightful combination of savory duck and sweet-tart fruit.
🧂 Ingredients
- 1 Whole duck (approx. 1.8-2 kg)
- 1 tbsp Salt
- 1 tsp Black pepper, freshly ground
- 1 tbsp Marjoram, dried
- 1 large Onion, quartered
- 1 medium Apple, quartered
- 500 g Sour cherries, pitted (fresh or frozen)
- 200 ml Water or duck/chicken stock
- 2 tbsp Sugar
- 1 tbsp Cornstarch (optional, for thickening)
- 1 tbsp Butter (optional, for finishing sauce)
👨🍳 Instructions
- 1
Preheat your oven to 180°C (350°F). Rinse the duck inside and out and pat it thoroughly dry with paper towels. This is crucial for crispy skin.
💡 Tip: Ensuring the duck is completely dry will help render the fat and create a crispier skin. - 2
In a small bowl, mix salt, pepper, and marjoram. Rub this mixture all over the duck, both inside and out.
💡 Tip: Don't be shy with the seasoning; it will penetrate the meat during roasting. - 3
Stuff the cavity of the duck with the quartered onion and apple. This will add subtle flavor and moisture as the duck roasts.
💡 Tip: The apple will soften and release its juices, basting the duck from the inside. - 4
Place the duck on a rack in a roasting pan. Roast for approximately 2 hours and 30 minutes, or until the internal temperature reaches 80°C (175°F) in the thickest part of the thigh, avoiding the bone. Baste the duck with its own rendered fat every 30 minutes.
💡 Tip: Roasting at a moderate temperature for a longer time ensures the duck cooks through without drying out. - 5
While the duck is roasting, prepare the sauce. In a saucepan, combine the sour cherries, water or stock, and sugar. Bring to a simmer and cook for about 15-20 minutes, or until the cherries have softened and released their juices.
💡 Tip: If using frozen cherries, you may not need to add as much sugar, as they can be sweeter than fresh ones. - 6
If you prefer a thicker sauce, mix the cornstarch with a tablespoon of cold water to form a slurry, then stir it into the simmering cherry mixture. Cook for another minute until thickened. Stir in the optional butter for a glossy finish.
💡 Tip: Taste and adjust sweetness or tartness as needed. A pinch of salt can also enhance the flavors. - 7
Once the duck is cooked, let it rest for 10-15 minutes before carving. Serve the carved duck with the warm sour cherry sauce spooned over the top. It pairs wonderfully with potato dumplings (kluski śląskie) or mashed potatoes and braised red cabbage.
💡 Tip: Resting the duck allows the juices to redistribute, resulting in more tender and moist meat.
💡 Pro Tips
- ✓For extra crispy skin, you can prick the skin all over with a fork before roasting, being careful not to pierce the meat.
- ✓If you don't have sour cherries, regular cherries can be used, but you might need to add a splash of lemon juice or vinegar to balance the sweetness.
- ✓Leftover duck can be used in sandwiches, salads, or other dishes.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a cinnamon stick or a star anise to the cherry sauce while it simmers for an extra layer of spice.
- Include a splash of red wine or port in the cherry sauce for a deeper flavor.
- Stuff the duck with a mixture of cooked buckwheat groats (kasza gryczana) and mushrooms for a more traditional filling.