Crispy duck & baked apples

Crispy duck & baked apples

This rich, fruity recipe has just two ingredients - don't be put off by the cooking time, it's mostly walk-away time

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 4 hrs

Method

  1. Heat oven to 120C/fan 100C/gas ½. Pull any excess fat from the duck's cavity and use a roasting fork or skewer to prick the skin of the duck all over - do this lightly as you don't want to pierce the meat. Rub the duck generously inside and out with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. Roast the duck for 3 hrs, pricking again every now and then should you happen to pass by. While the duck is cooking, score a line gently around the middle of each apple and set aside (this stops them exploding when they cook).
  2. After 3 hrs, remove duck from the oven and turn the heat to 180C/fan 160C/gas 4. Sit the duck on a plate and carefully pour away most of the fat from the tin. Return the duck to the rack, right way up, and continue to roast for 30 mins. Put the apples in under the duck or around the side and roast for a final 30 mins. By now you should have the crispiest duck and apples on the verge of collapse. Leave the duck to rest for 10 mins, then carve and serve with the apples.

Per serving

612 kcalories, protein 30.0g, carbohydrate 15.0g, fat 49.0 g, saturated fat 13.0g, fibre 2.0g, sugar 14.0g, salt 1.25 g

Recipe from Good Food magazine, October 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo Jacs

    26 November 2007

    Jacs rated and commented on this recipe

    4 stars

    Very easy and very delicious!!

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  • Binder photo furryzebras

    05 March 2008

    furryzebras rated this recipe

    3 stars

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  • Binder photo Babs

    18 March 2008

    Babs rated and commented on this recipe

    5 stars

    This really works. The skin is so wonderfully crispy without being burnt and the meat is so moist but not greasy. The apples just make the whole dish perfect so soft and squidgy. I really is so mouth wateringly scrumptious. The only way to cook duck.

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  • Binder photo munch

    24 March 2008

    munch rated this recipe

    5 stars

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  • Binder photo cookie

    27 March 2008

    cookie rated and commented on this recipe

    5 stars

    I cooked this for Easter Sunday and it was delicious. The meat was so tender and the skin so crisp. The apples went really well with it. I will definately cook it again.

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  • Binder photo James

    04 February 2009

    James rated and commented on this recipe

    5 stars

    The simplest and best recipe for roast duck that I have tried. Skin crispy meat tender and not greasy, and as a bonus, no smell of burnt duck fat around the house afterwards either! I always use this method now.

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  • Binder photo Abi

    24 March 2009

    Abi rated and commented on this recipe

    5 stars

    Fantastic duck. Had a 2.5kg duck which we roasted at Gas mark 1 for 5 hours and then gas mark 4 for 30 minutes with Apples. Fantastic tasting duck really good.

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  • Binder photo jo62

    26 April 2009

    jo62 rated and commented on this recipe

    3 stars

    I have never cooked a whole duck before so this was a wonderfully easy recipe which had superb results. Duck was moist and flavoursome and the skin was crispy - as promised. I made a red wine gravy with the giblets which complemented the duck perfectly. Debate over the dinner table about whether or not the apples went well with the duck or not - but all four plates were clean by the end of the meal!

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  • Binder photo chocciebikkie

    17 September 2009

    chocciebikkie rated and commented on this recipe

    4 stars

    Beautiful crispy duck! I had never cooked duck before but I will definitely do this one again. I used eating apples instead of cookers as thats what I had in my garden. Everyone loved it.

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  • Binder photo Kat

    05 November 2009

    Kat commented on this recipe

    this was so gorgeous!!! brilliant recipe

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  • Binder photo rigathistle

    18 November 2009

    rigathistle commented on this recipe

    I fell and broke my wrist after putting this in the oven and still managed to host a dinner party that evening as all the work had been done already! Brilliant recipe

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  • Binder photo Dizzy Bec

    28 November 2009

    Dizzy Bec rated and commented on this recipe

    4 stars

    Great recipe for cooking a duck to serve chinese style. We had the shredded duck meat with wraps, hoisin sauce, sring onions and cucumber, yum yum.

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  • Binder photo MrsKitty

    25 December 2009

    MrsKitty rated this recipe

    5 stars

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  • Binder photo philfood

    21 February 2010

    philfood rated this recipe

    5 stars

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  • Binder photo Nikki

    07 February 2011

    Nikki rated and commented on this recipe

    5 stars

    Really easy and really yummy. Have 3 boys they all loved the duck.

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  • Binder photo veedee

    13 February 2011

    veedee commented on this recipe

    For our 'un-valentine' dinner I cooked the duck just as the recipe and it was dee-vine! The very tastiest, crispest and succulent duck - ever, really. I made an orange and port sauce (to an old recipe) which lifted it from delicious to extraordinary. My husband of 35 years agrees. Will make it again and won't wait another 35 years!

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  • Binder photo Brana

    06 October 2011

    Brana rated and commented on this recipe

    5 stars

    Brilliant results. Will definitely make again, children loved it :)

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  • Binder photo Kerri Eyre

    08 January 2012

    Kerri Eyre rated and commented on this recipe

    5 stars

    Just finished dinner of roasted duck and it was AMAZING! Alot of fat comes off the duck which is great for doing the veggies in!

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  • Binder photo Recipes

    18 March 2012

    Recipes rated this recipe

    5 stars

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  • Binder photo Snoweider

    19 December 2012

    Snoweider rated and commented on this recipe

    5 stars

    Delicious!! I made a gravy from the giblet stock with the sticky bits in the pan once the duck was resting. Added a little bit of crab apple jelly to the gravy and some red wine. V.Good.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 4 hrs

Just two ingredients

Ingredients

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Per serving

612 kcalories, protein 30.0g, carbohydrate 15.0g, fat 49.0 g, saturated fat 13.0g, fibre 2.0g, sugar 14.0g, salt 1.25 g

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