Crispy duck with apple and walnut sauce from Polska: New Polish Cooking (page 86) by Zuza Zak

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Accompaniments: Beetroot purée

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Must marinate duck for at least 45 minutes and up to 2 hours.

  • Countesschicklington on February 01, 2026

    Lovely. Must follow the duck cooking steps exactly and then let the duck rest for a few minutes before slicing. Sauce was not sweet, but pleasantly tart. Served with potatoes au gratin and sautéed kale.

  • Zosia on May 23, 2017

    We're not huge fans of sweet flavours in our savoury dishes so we loved this. The apple, toasted walnut and shallots added just a little to complement the duck while the tartness cut its richness. I wanted more control over the amount of fat in the apples so rather than roasting them with the duck on top, I sauteed them with the shallots (after I'd saved most of the rendered duck fat) while the duck was resting.

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