Polish roast duck

Ingredients: 

Duck:
• One five- pound duck
• Olive Oil
• 2 small apples chopped
• 1 bay leaf
• 3-4 pieces of garlic
• Salt
• Pepper
• Garlic Powder
• Thyme

Sauce:
• 80 grams of sugar
• 3 tablespoons white vinegar
• 1 cup orange juice
• 60 -80 grams butter

Procedure:
1. Preheat the oven to 190 degrees C.

2.  Rinse bird with water, pat dry.  Remove any excess fat from neck and butt. Add chopped apple, bay leaf, and garlic inside cavity. Rub olive oil over bird and season with salt, pepper, thyme, and garlic powder.  Using a fork, gently prick the skin all over to help remove excess fat during cooking.

3. Place the duck onto a roasting rack set over a roasting pan, and pour 1/4 inch of water into the pan. Roast duck for 1.5 hours. Check to make sure the duck is do
ne by cutting into the side and making sure meat is no longer pink.

4. Meanwhile, prepare the sauce. In a saucepan, melt 80 grams of sugar. Add 3 tablespoons of white vinegar and one cup of orange juice. Stir and cook. Turn off the burner under the pot, then add 60g-80g  butter to thicken the sauce. Add a little pepper.

5. Pull out the duck from the oven. Pour duck sauce.

6. The rest of the sauce served in sauceboat.

Thanks to Joanna Kurek for this recipe.