Roast Duck with Apples

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Remove the giblets and neck from the duck cavity, then pat the duck dry with paper towels. Trim excess fat from the duck cavity and around the neck.

2. 2

   Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season the duck generously inside and out with salt, pepper, and thyme.

3. 3

   Stuff the duck cavity with half of the quartered apples and half of the onion. Place the duck, breast side up, on a rack in a roasting pan.

4. 4

   Roast for 30 minutes, then reduce the oven temperature to 325°F (160°C). Continue roasting for another 90 minutes to 2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). Periodically spoon out excess duck fat from the pan.

5. 5

   During the last 30 minutes of roasting, add the remaining apples and onions to the roasting pan around the duck. In a small bowl, whisk together the chicken broth, apple cider vinegar, and brown sugar, then pour this mixture over the apples and onions.

6. 6

   Once the duck is cooked, remove it from the oven and transfer it to a cutting board. Let it rest, loosely tented with foil, for 15-20 minutes before carving.

7. 7

   While the duck rests, transfer the apples and onions to a serving dish. If desired, skim off some fat from the pan juices and simmer the remaining juices on the stovetop for a few minutes to reduce slightly, then pour over the duck and apples. Carve the duck and serve immediately with the roasted apples and onions.