Renaissance Hvar Roasted Duck with Apples
Transport your taste buds to the scenic shores of Croatia with this Renaissance Hvar Roasted Duck with Apples. This elegant, oven-roasted dish combines rich, golden-brown duck infused with fresh rosemary, thyme, garlic, and lemons with soft, caramelized apples kissed with honey and a whisper of cinnamon. The key to perfection is the traditional technique of scoring the duck’s skin, ensuring irresistibly crispy skin while allowing the flavors to deeply penetrate the meat. Enhanced by a white wine and stock base for basting, the duck emerges tender and full of bold, aromatic depth. Served alongside the caramelized apples, this gourmet centerpiece is ideal for impressing guests at a holiday gathering or indulging in a luxurious family feast. Pair it with roasted vegetables or a crisp green salad for a beautifully balanced meal that celebrates rustic Mediterranean flavors.
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Recipe Information
Ingredients
- 1 duck (whole, approximately 4-5 pounds)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 4 garlic cloves (smashed)
- 2 lemons (halved)
- 4 apples (firm, such as Granny Smith or Fuji)
- 3 tablespoons honey
- 2 tablespoons olive oil
- 0.5 cups white wine
- 1 cup chicken or duck stock
- 0.25 teaspoons ground cinnamon
Instructions
Preheat your oven to 375°F (190°C). Remove the giblets and any excess fat from the duck. Pat the duck dry with paper towels.
Rub the duck generously with salt and black pepper, both inside the cavity and on the skin. Stuff the cavity with rosemary, thyme, smashed garlic cloves, and the halved lemons.
Using a sharp knife, score the skin of the duck in a crisscross pattern, being careful not to cut into the meat. This will help render out the fat during cooking.
Peel and core the apples. Cut them into quarters and toss them in a bowl with honey, olive oil, and a sprinkle of cinnamon. Set aside.
Place the duck breast-side up on a rack in a roasting pan. Pour the white wine and chicken (or duck) stock into the bottom of the pan to create a flavorful base for basting.
Roast the duck in the preheated oven for 90 minutes, basting every 20 minutes with the pan juices.
After 90 minutes, arrange the prepared apples around the duck in the roasting pan. Continue roasting for an additional 30 minutes, or until the internal temperature of the duck reaches 165°F (74°C) and the apples are soft and caramelized.
Once cooked, remove the duck from the oven and let it rest for 15 minutes before carving. This helps the juices redistribute throughout the meat.
Serve the roasted duck with the caramelized apples on the side. Drizzle some of the pan juices over the duck and apples for added flavor. Pair with roasted vegetables or a simple green salad for a complete meal.
Nutrition Facts
Calories |
4445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.8 g | 401% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 9089 mg | 395% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 132.0 g | ||
| Protein | 210.8 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3236 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
