Bohemian Roast Duck (Pečená kachna)

Bohemian roast duck with cabbage and dumplings.

Bohemian Roast Duck (Pečená kachna)

Slow-roasted duck with crispy skin is considered 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!

Course Main Course

Cuisine Czech

Keyword traditional Czech food

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings

Calories 2293kcal

Author Petra Kupská

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.

Nutrition