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Bohemian roast duck with cabbage and dumplings.

Bohemian Roast Duck (Pečená kachna)

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!
Course Main Course
Cuisine Czech
Keyword traditional Czech food
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 4


  • 1 duck whole, 5-6 lbs / 2-3 kg
  • 1 Tbsp salt
  • ½ Tbsp caraway seeds whole, not crushed


  • 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 duck is prepared from the store).
  • Salt generously on all sides. Pour the salt into the belly cavity as well. Rub the caraway seeds into the skin of the duck.
  • 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.
  • After two hours, remove the lid from the roasting dish, 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.


  • SIDES: 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.
  • SERVING: 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.
  • I cut the wings off the duck 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.