Kashubian duck in orange sauce

Przemysław Langowski, the chef of the Magiel restaurant

Ingredients (4 servings):

  • 1.7 – 2 kg of duck meat
  • 200 g apples (best if sour)
  • 100 g oranges
  • 5 g marjoram
  • 10 g garlic
  • 400 g red cabbage
  • 80 ml dry red wine
  • 20 g raisins
  • 20 g honey
  • 200 g root vegetables (carrots, potatoes, onions, parsley root)
  • 100 ml orange juice
  • 5 g fresh ginger
  • fresh chili
  • vegetable oil
  • salt and pepper


  1. Marinate the duck in marjoram, garlic, salt and pepper and let it rest for 24 hours in the fridge. Peel oranges and apples and cut into quarters. Use them to stuff the duck. Preheat the oven to 190 degrees Celsius and roast the duck for 1.5 – 2 hours.
  2. Shred the cabbage and place it in a pan. Sauté it together with red wine, raisins, honey and a few pieces of apple.
  3. Cut the root veggies in halves and rub them with oil. Put them on a baking tray and roast for 30 to 40 min until done.
  4. Pour the orange juice into a pot, add honey, grated ginger and chili. Cook until reduced.
  5. Place the roasted duck on the cabbage and serve it with the roasted veggies. Pour the orange sauce over everything and decorate it with fresh rosemary or thyme.