Slow roasted duck with crispy skin counts as a festive dish in the Czech Republic. It is most often served with braised red cabbage and potato dumplings. Let's roast the duck according to this simple Czech recipe!
The cleaned duck is only thoroughly salted and seasoned with caraway seeds, a typical Czech spice. Easy! Then just put the duck in a baking dish, place it in the oven, and bake until golden on the surface.
Czechs traditionally make roast duck on special occasions, during the festive fall season called Hody or Posviceni. Duck is often served on St. Václav's Day (September 28) and on Christmas Day (December 25), when poultry should be served on the table.
How do you say roast duck with cabbage in Czech? Here is the translation: Pečená kachna se zelím
MY TIP: Try also this delicious roasted rabbit (a real Czech thing!)
Ingredients
You only need three ingredients for the roast duck:
- Duck, whole, without giblets, ready to roast. If you use a frozen duck, let it thaw completely beforehand.
- Salt
- Caraway seeds; do not confuse this spice with cumin! You will need crushed caraway seeds - learn one easy method, how to grind caraway seeds by hand.
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
Instructions with Photos
STEP 1: Rinse the duck well under cold running water. Dry with paper towels. Cut the wings off, if desired. I cut the extra skin off the neck (depending on how the store prepared the duck).
STEP 2: Salt generously on all sides. Pour the salt into the belly cavity as well. Rub the caraway seeds into the skin of the duck.
STEP 3: If you cut the wings off, put them in the bottom of the baking dish. Place the duck on top of them, breast side down. Cover the roasting dish with a lid and place it in a preheated oven at 320 °F (160 °C) for 2 hours.
STEP 4: After two hours, remove the lid from the roasting dish and turn the duck breast side up. Increase the temperature to 360 °F (180 °C) and let the duck roast until a crispy crust forms on the surface. This takes about half an hour.
Duck roasting pan: I use an oval cast iron pot with a lid; it's my absolute go-to for all purposes. It's perfect for the oven and stove, slow braising and roasting, and all types of heating, including induction.
What to serve with roast duck?
The best side dishes for Bohemian roast duck are braised red cabbage and dumplings. There are two options available: either potato dumplings or bread dumplings.
If desired, substitute red cabbage for stewed sauerkraut; however, sauerkraut is more likely to be served with roast pork.
Divide the roasted duck into individual portions and serve as follow:
First, spread the slices of dumplings around the perimeter of the plate, tip two fair spoonfuls of the braised cabbage to one side, and finally, place the duck roast on the remaining space. Pour over two spoonfuls of the fat rendered from the duck.
Useful Tips
- I cut the wings off because I am laying them on the bottom of the roasting pan where the duck will be made. The wings create a kind of insulation between the meat and the bottom of the roasting pan. The duck doesn't stick to the bottom, and its skin doesn't tear when turning.
- If you want crispier skin, you can switch over to the grill function (if your oven has one) after removing the lid. Be careful; the grill is quite powerful and will produce a golden crust on the duck within 10-20 minutes.
- How long does it take to roast a full duck? The duck in this recipe is first slow-roasted, or more accurately braised under the lid, for 2 hours in the oven at 320 °F (160 °C). Then remove the cover and let the duck roast at a higher temperature of 360 °F (180 °C) for about half an hour until a golden crust forms on the surface.
More Czech recipes:
- Svickova sauce – an iconic Bohemian dish
- Braised beef cubes – a recipe using plenty of garlic!
Tried this recipe?
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Bohemian Roast Duck (Pečená kachna)
Tap or hover to scale
Ingredients
- 1 duck whole, 5-6 lbs / 2-3 kg
- 1 Tablespoon salt
- ½ Tablespoon caraway seeds
Instructions
- Rinse the duck thoroughly under cold running water and pat it dry with paper towels. If desired, cut off the wings. Trim any extra skin from the neck, depending on how the duck is prepared from the store.
- Generously season the duck with salt on all sides, including the belly cavity. Rub the caraway seeds into the skin of the duck.
- If you cut the wings off, place them in the bottom of the baking dish. Position the duck on top of them, breast side down. Cover the roasting dish with a lid and place it in a preheated oven at 320 °F for 2 hours.
- After two hours, remove the lid from the roasting dish and turn the duck breast side up. Increase the temperature to 360 °F and roast the duck until a crispy crust forms on the surface, which takes about half an hour.
Notes
- SIDES: The best side dishes for Bohemian roast duck are braised red cabbage and dumplings. You can choose between potato dumplings or bread dumplings. If desired, you can substitute the red cabbage with stewed sauerkraut, although sauerkraut is more commonly served with roast pork.
- SERVING: Divide the roasted duck into individual portions and serve as follows: First, arrange slices of dumplings around the perimeter of the plate. Next, add two generous spoonfuls of braised cabbage to one side. Finally, place a portion of the roast duck in the remaining space. Pour two spoonfuls of the rendered duck fat over the duck.
- I cut the wings off the duck and lay them on the bottom of the roasting pan where the duck will be cooked. The wings create a kind of insulation between the meat and the bottom of the roasting pan. This prevents the duck from sticking to the bottom and helps ensure the skin doesn't tear when turning.
Mary Louise says
Dearest Petra! I'm so glad I found you! You are from the part of Europe that my grandfather was from! The recipe for the roasted duck is spot on to how my German mother and Bavarian grandmother made it. We always used the grease from the pan over top of the sliced Houskove Knedlíky (Knodel). Incidentally, your recipe for "Houskove Knedlíky" is exactly how my mother taught me how to make it! I've been passing what I learned down to my own daughter and gave her the link to your website (of which I will be a "regular" viewer).
Thank you so much!
Petra Kupská says
Ahoj Mary, thank you very much for your nice words! We are neighbors with Germany, and I dare to say we share many foods. The grease from the pan (duck or pork roast) is the best you can get out of such a meal! In our house, we fight about it. We usually wait until the grease cools down and then spread it on bread or wipe the pan with bread 🙂 I am happy you like the recipes and will be ready here if you wanted to ask anything! Best wishes, Petra
Mary Louise says
Here are five stars for you!
Annette Cook says
Just made this and it was perfect. So easy! Reminded us of the many mom and pop Bohemian restaurants we would frequent in the Chicago suburbs of Cicero and Berwyn for Sunday dinner in the 70's. Half duck, red cabbage, dumplings and kolachky for $8!
Petra Kupská says
Thank you for your nice feedback, Annette! Also for the lovely nostalgic memories of the good old days.
Mark votava says
Berwyn cicero...? the old Prague resteraunt...?...an Klaus? amazing for sure..but honestly? ? I'd rather make it at home?? hahahaha
Kathie Schlag says
Hi Annette, Regarding Bohemian restaurants in Berwyn in the '70's, what was the name of restaurant on Cermak (22nd street) across from Vesecky's, maybe a block or two W of there? It was on the S side of the street. It was a family name and I can not remember the name. Thank you, Kathie
Cathy says
That restaurant was call The Pilsner. A few blocks farther down, of course, on the other side of the street, was The Plaza; that's where my Babi and Jeda would go every Saturday night for roast duck- never made it at home. Babi had the breast, Jeda the leg. We lived in California and coming to Cicero/Berwyn was always exciting when we could have Bohemian food!! I remember having fruit dumplings at The Olympic, by the Berwyn movie theater. I am going to try this at home.
Kathleen L Schlag says
Hi Annette, I am trying to remember the name of a Czech restaurant on 22nd Street in Berwyn that had great roast duck. It was roughly across the street from Vasecky's Bakery. Did you happen to go there and remember the name? It was just the last name of the owner. Thank you!
Anthony Vesely says
The best Czech recipe ever! Thanks.
Anicka Cooklikeczechs.com says
Thank you so much, Anthony! I am glad you like the recipe.
MIKE MACDONALD says
We had roasted duck at U Fleck U in Prague many years ago, and wanted to recreate that experience this year. This recipe was simple and the result was amazingly delicious. Thank you for posting it.
Anicka Cooklikeczechs.com says
Thank you for your comment and kind words, Mike! I am happy you enjoyed the recipe.
Greetings from the Czech Republic.
Jean Chrest says
I love bohemian duck and wanted to try it at home. This was so easy and turned out great though next time I will use less salt since I don’t like really salty food. With only a few Czech restaurants left it’s good that I can now make it myself! I also made the red cabbage recipe but not brave enough yet to make the dumplings. And still trying to find a good gravy recipe. Thanks!
Petra | Cook Like Czechs says
Duck is such a hearthy meal. You did great job! I totally get the salt thing – it is always good to adjust to your taste. It’s so great that you can recreate those flavors at home. Don't worry, the dumplings will come when you're ready! Keep up the great work in the kitchen!
Paul from Chicago says
This has been a real treat that my wife and I enjoy several times a year. One duck serves two perfectly, the two of us anyway, so it is a private luxury, not a company dish. A Czech friend suggested to her roasting duck over red cabbage. That sounded like fun, but I had no idea how to handle the duck part until I found Petra. I chop up a head of cabbage, add a large onion sliced in crescents, and lay them in an oval cocotte sized just right for the duck. (I may add a little apple next time.) Then comes the duck seasoned just as Petra tells us to. I make a few very shallow cuts in the skin of the breast to encourage the flow of rendered fat into the cabbage. Because the cabbage releases lots of water, I drain it when I flip the duck, and then back in for half an hour of browning. So the only difference in what I do is that the cabbage is braised under the duck, but that gives it amazing flavor. I can hardly believe that we enjoy the cabbage as much as we do the duck itself, and I give Daffy most of the credit for that.
Petra Kupská | Cook Like Czechs says
This is such a joy to read, thank you so much for sharing! All that rendered duck fat soaking into the cabbage? Absolute magic.
I am happy to have played a small part in your private luxury meals. Apple and poultry go so well together, so I have no doubt it’ll be absolutely delicious.
Wishing you and your wife many more delicious duck dinners... and please give my regards to Daffy. 🙂