Roasted Duck with Apple and Thyme – Classic European Comfort

Intro

This roasted duck with apple and thyme is a perfect hearty dinner that combines rich, succulent meat with the sweet tartness of apples. It’s a traditional European dish that brings warmth and comfort to your table. Ideal for a special family meal or a cozy weekend dinner.

Ingredients

• 1 whole duck (about 2 kg)
• 2 large apples (preferably tart varieties like Granny Smith), cored and sliced
• 2 sprigs fresh thyme
• 1 onion, quartered
• 3 garlic cloves, crushed
• 100 ml dry white wine
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1 tsp ground cinnamon
• 50 ml apple cider vinegar

Steps

1. Preheat your oven to 180°C (350°F).
2. Pat the duck dry with kitchen paper and season it inside and outside with salt, pepper, and cinnamon.
3. Stuff the duck cavity with half the apple slices, thyme sprigs, onion, and garlic.
4. Rub the duck skin with olive oil for a crisp finish.
5. Place the duck breast-side up on a roasting tray and pour the white wine and apple cider vinegar around it.
6. Roast the duck for about 1 hour 45 minutes, basting occasionally with the pan juices to keep the meat moist.
7. About 30 minutes before the duck is done, add the remaining apple slices to the tray around the duck to soften and caramelize.
8. Once cooked, let the duck rest for 10 minutes before carving. Serve with the roasted apples and pan juices spooned over the top.

Tips

• Choose tart apples for a nice contrast to the richness of the duck.
• Score the duck skin before cooking to help release fat and achieve a crisp texture.
• Save the pan juices to create a rich sauce by adding a splash of stock and simmering gently.

Nutrition (approx)

Calories: 650 kcal | Protein: 45 g | Carbs: 15 g | Fat: 45 g