Crispy duck with apple and walnut sauce

Crispy duck with apple and walnut sauce

40 mins
Laura Edwards

Two ancient woodlands once existed in the region that this recipe originates from – The White Wilderness and The Green Wilderness. Within these two forests lived the Kurpie people. The puszcze (jungle) provided these forest dwellers with all they needed to survive. As the Kurpians were so cut off from the rest of the Poland they developed their own customs, traditions, dialect, dress and – most importantly – recipes, which are based on foods that were gifted to them by the Wilderness.


Quantity Ingredient
1 large duck breast, about 500 g
1/2 teaspoon marjoram
2 tablespoons walnuts
1 apple, peeled, cored and cut into very small dice
1 tablespoon lemon juice
freshly grated nutmeg
1 shallot, finely chopped
salt, to taste
white pepper, to taste


  1. Score the skin of the duck with a sharp knife. Mix the marjoram with some salt and white pepper and rub this mix all over the skin of the duck. Place in the fridge to marinate for at least 45 minutes, preferably 2 hours if you have time.
  2. Lightly crush the walnuts then toast them in a dry frying pan for a couple of minutes, until they start to turn golden. Remove from the pan.
  3. Preheat the oven to 180°C. Place the diced apple on a baking tray and squeeze over the lemon juice. Grate over some nutmeg and place in the oven while it heats up.
  4. Place the duck breast skin side down in a cold, non-stick frying pan over a medium-high heat for about 3 minutes, until the skin turns golden. Turn the duck over and cook the other side for just 30 seconds. Remove from the pan and place the duck on top of the apples in the baking tray. Return to the oven for 10 minutes.
  5. Remove from the oven and rest the meat, covered with foil, for 10 minutes while you finish making the sauce. In the same pan as you cooked the duck, using its fat and juices, fry the shallot for a few minutes. Add the roasted apple pieces and toasted walnuts. Season with salt and white pepper to taste and cook for a further 2 minutes.
  6. Crisp the skin of the duck by putting it under a preheated grill for 2 minutes, then slice the rested duck breast into thick slices and pour the sauce over it and serve immediately. This dish goes well with beetroot purée and mashed potato.
eastern european
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