Kaczka z Jabłkami - Roast Duck with Apples

Remove duck from refrigerator 1 hour before cooking to bring to room temperature for even cooking.

Remove giblets and excess fat from duck cavity, rinse duck inside and out under cold water.

Pat duck completely dry with paper towels inside and out - dry skin crisps better.

Prick duck skin all over with fork or knife tip, especially fatty areas, without piercing meat.

This allows fat to render out during roasting for crispier skin.

Rub duck generously inside and out with salt, pepper, and dried marjoram.

Peel garlic cloves, stuff inside duck cavity along with quartered onion.

Peel, core, and quarter 2 apples, stuff into duck cavity with onion and garlic.

Truss duck legs together with kitchen string to maintain compact shape during roasting.

Place duck breast-side up on rack in roasting pan to allow fat to drip away.

Preheat oven to 180°C (350°F).

Roast duck for 2 hours, pricking skin every 30 minutes to release fat.

Remove accumulated fat from pan every 45 minutes to prevent smoking and spattering.

After 90 minutes, prepare remaining 2 apples: core and cut into thick wedges.

Melt butter in skillet, sauté apple wedges with honey for 5 minutes until caramelized.

Increase oven temperature to 220°C (425°F) for final 20 minutes to crisp skin.

Arrange caramelized apple wedges around duck for last 15 minutes of roasting.

Duck is done when juices run clear when thigh is pierced and internal temperature reaches 74°C.

Remove duck from oven, tent loosely with foil, rest for 15-20 minutes before carving.

Resting allows juices to redistribute through meat for moister results.

Carve duck by removing legs first, then breast meat in thin slices.

Serve with roasted apple wedges and pan juices, garnish with fresh thyme.