apple porcupine duck

aka Pekin duck with apples

This is a variation of an old Flemish recipe that has been known since the Middle Ages, but duck & apple recipes were popular all over Europe.

This is low-temperature cooking with no dripping pan and a tin-foil hat. That makes this duck a lot wetter that the dry-roasted ones.

For a crisper skin and dryer duck, use a dripping pan, don't cover and increase the oven temperature to 300 ºF.


This is what you need for 4 servings:

  • 1 Pekin duck, 4-lb dressed out.
  • 6 large red apples
    use a hard apple variety that won't melt away
  • balsamic vinegar
  • S&P, your favorite spices
  • a box of toothpicks
  • optional:
    • 1 lb. bacon, thick-sliced
Pic1: similar recipe in the Flemish comic series 'Johan, de rode ridder' by Willy Vandersteen


Pic2: apple porcupine
Pic3: tin-foil hat
Pic4: all done


Pic5: liquid gold
Pic6: salad with diced duck
Pic7: Pekin duck with apples


Despite the long cooking time, the breast will still be pinkish and juicy. The apples will be soft but should not liquefy into applesauce. (Pic1)

Plenty of leftovers for another meal.
I used some of them to make a salad with diced duck meat, apples from this recipe, balsamic vinegar, olive oil, crumbled 'queso fresco' and a bit of tartar sauce. (Pic6)

The other liquid gold = apple-flavored duck fat. (Pic5)

Duck fat is excellent for cooking or baking as an aromatic butter or oil substitute.

A Pekin duck can render as much as a pint of duck fat. Duck fat will solidify in the freezer. If you pour it in an ice tray, the cubes will make measured portions that can be stored well over a year.

The bottom layer is a concentrated stock that can be used as a base for soups or sauces. When refrigerated, the stock usually gels before the fat layer solidifies completely. That makes them easy to separate for long-term storage.

b. apple duck on the internet

All pictures below were borrowed from the internet FYI.

Pic8-10: roasted apple duck
Pic10: stuff the apples inside as well


Pic11: whole apple duck
Pic2: duck breast served
Pic13: frying the apples separately


Pic14-16: different presentations