A traditional Polish recipe, the Kaczka Faszerowana Mięsem is a roast duck stuffed with apples or minced pork. Not as difficult to make as it looks, you’ll be a star when you make the Polish roast duck!
What is Kaczka Faszerowana Mięsem?
Kaczka Faszerowana Mięsem is a traditional Polish recipe of roast duck stuffed with apples or meat. Sometimes also stuffed with cranberries, the rich and elegant duck meat was once found to grace the tables of royals in Krakow.
Now a symbol of Old Polish cuisine, kaczka faszerowana is synonymous with Lesser Poland, just like the kaczka z pyzami i modrą kapustą is synonymous with Greater Poland.
Nowadays, the Polish roast duck recipe is often served in fancy restaurants in Poland.
You’ll also find stuffed roast duck on the menu at weddings, special events, or Christmas celebrations. The Polish duck recipe is truly festive!
How To Cook A Delicious Kaczka Faszerowana Mięsem – Polish Roast Duck
First, start by gutting and cleaning the duck. Throw away all the offal bits that you don’t want to use, and keep the liver and other parts. The wings and legs should be kept too.
Coat the inside and outside of the duck in a mixture of marjoram, dried pepper, and salt and refrigerate overnight. If you’re short on time, refrigerate for only two hours.
Mix ground liver with minced pork, soaked bread, spices, chopped parsley, and eggs, and keep ready.
While the oven is preheating, stuff the duck with the ground pork mixture and close the duck with toothpicks before sewing. Cook for 2 hours with a lid and then for 30 minutes without the lid.
What To Serve With The Polish Duck Recipe – Kaczka Faszerowana Mięsem?
You can serve this Polish roast duck recipe with any of the following:
- Kluski Leniwe
- Millets, groats, or rice
- Baked, mashed, or fried potatoes
- Cranberry jam or cranberry sauce
- Beetroot buraczki salad
- Chinese cabbage salad
- Red cabbage salad
Tips For The Roast Polish Duck Recipe
- Roast duck in Poland is almost always stuffed with apples or meat, but you can also use buckwheat or pears as stuffing.
- You can add dried cranberries or fresh chopped mushrooms to the ground pork mixture.
- When made with only apples instead of ground meat, it’s called kaczka z jabłkami or roast duck with apples.
- Serve on a bed of lettuce leaves or groats, or with boiled potatoes.
- Coat the duck with a caramel glaze before baking so that it turns a golden brown.
- Garnish with thyme leaves and serve with fresh or butter-fried apples.
- This roast duck can easily serve 6 to 8 individuals!
FAQs About Roasting Polish Duck – Kaczka Faszerowana Mięsem
How To Pronounce Kaczka?
Kaczka is pronounced katch – kah.
Do I Have To Use Duck Liver In The Recipe?
If you don’t like duck liver, you can skip it. Simply use ground pork, or you can add some chopped apples to the ground pork meat.
How Do I Prevent The Duck From Getting Dry?
The duck will leave juices while baking. So if you want to prevent the duck from getting dry, you can add the gravy on top of the duck every 15 minutes.
Is The Polish Duck Recipe Gluten-Free?
The Polish duck recipe will be gluten-free if you use gluten-free bread in the stuffing and serve it with gluten-free bread or millets.
What Other Polish Dishes Can You Make With Duck?
One popular Polish dish that is made with duck, or rather with duck blood is the czarnina duck blood soup.
How Long Can I Store The Polish Stuffed Duck?
The Polish stuffed duck can be stored in the refrigerator covered by a lid for 4 to 5 days, or in an airtight container in the freezer for 3 to 4 months.
Polish Duck Recipe (Kaczka Faszerowana Mięsem)
- 1 whole duck (3.3lbs / 1.5kg)
- 1 tbsp of salt
- 1 tsp of black pepper
- 1 tbsp of dried marjoram
- 26 oz (750g) of ground pork
- 9 oz (250g) of duck/chicken liver
- 2 bunches of finely chopped parsley
- 2 eggs
- 1 roll/bun soaked in water or broth
- 1 tbsp of salt
- ½ tsp of black pepper
- 1 tbsp of dried marjoram
- sewing/fishing thread
- If your duck is not gutted, clean it. Cut the duck's belly along and cut off all the guts. Leave the wings and legs.
- Mix 1 tbsp of salt, 1 tbsp of dried marjoram, 1 tsp of black pepper. Coat the duck inside and out with a spices mixture.
- Refrigerate for at least 2 hours, but preferably overnight.
- Grind livers and ground pork. Mix them with all the other meat-filling ingredients.
- Preheat the oven to 338°F (170°C).
- Stuff the duck with meat filling.
- Close the duck with toothpicks, then sew with thread. Tie the wings and legs as well.
- Place the duck in the heat-resistant oven dish. Cover it with a lid.
- Bake for 2.5 hours. After about 2 hours, remove the lid and continue baking.
The gravy will precipitate while baking. If you want your duck to be juicier, pour this sauce on the duck during baking (once every 15-30 minutes).
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- Glass heat-resistant oven dish - Naczynie żaroodporne szklane
- Oven heat-resistant dish - Naczynie żaroodporne metalowe
- Kaiser rolls - bułki kajzerki
- Eggs Organic Cage-Free
- Parsley - Natka Pietruszki
- Dried Marjoram - Majeranek
- Ground Black Pepper - Pieprz czarny
- Iodized Table Salt - Sól
- Chicken Livers - Wątróbka drobiowa
- Ground Pork - Mięso mielone
- Canadian Whole Duck - Kaczka
- Toothpicks - Wykałaczki
- Sewing Threads - Nić dentystyczna
- Fishing line - Nić wędkarska
Amount Per Serving: Calories: 787Total Fat: 58gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 259mgSodium: 1153mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 58g
These data are indicative and calculated by Nutritionix
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