Roast duck with apples (Kaczka z jabłkami)

1. Wash the duck, pat it thoroughly dry and trim off the excess fat at the neck and cavity; mix the crushed garlic with the salt, pepper and crumbled marjoram and rub it all over the duck, inside and out.

2. If you have time, cover and refrigerate overnight so the seasoning penetrates the meat; take it out 1 hour before roasting so it comes to room temperature.

3. Preheat the oven to 170 °C; core the apples, cut into quarters, stuff half of them into the duck's cavity and close the opening with toothpicks; score the breast skin in a criss-cross pattern with a sharp knife, without cutting into the meat.

4. Place the duck breast-side up in a roasting tin, arrange the remaining apples around it, pour half a glass of water underneath and roast covered (with foil) for 1.5 hours.

5. Remove the foil, pour off most of the rendered fat (keep it for frying) and roast uncovered for another 40-50 minutes, basting with the pan juices every 15 minutes, until the skin is mahogany brown and crisp.

6. Rest for 10 minutes, carve and serve with the stuffing apples and the roasted apples, potatoes or noodles, and braised red cabbage.

Tip: In Poland this is the classic St Martin's Day and festive Sunday lunch; the poured-off duck fat is liquid gold – it keeps for weeks in the fridge and gives roast potatoes a heavenly flavour.