0 0
Czech Style Roasted Duck

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Утка:
2 kg Duck
1 tbsp Salt
2 tbsp Caraway seeds
400 ml Water
2 tbsp Honey
cabbage:
1 kg Cabbage
1 tsp Salt
2 tsp Caraway seeds
1 tbsp Brown sugar
3 tbsp White wine vinegar 5%

Czech Style Roasted Duck

Features:
  • Dairy-Free
  • Gluten-Free
Cuisine:
  • 2,5 h
  • Serves 4
  • Medium

Ingredients

  • Утка:

  • cabbage:

Directions

Share

If you’ve been to Prague, then you know for sure this classic Czech dish – roasted duck with caraway seeds, sweet and sour cabbage and potato dumplings. Today we cook such a duck according to the signature recipe of the Czech culinary school and make cabbage for a side dish. No dumplings 🙂

This recipe makes perfectly tender duck without overdried legs! The secret is in the rather low cooking temperature.

A very simple recipe with great results!

Enjoy!

Total visits: 1,153.
Today's visits: 1.

Steps

1
Done

Preheat the oven to 140 degrees Celsius.

2
Done

Cut off excess fat from the duck. Rub the duck, inside and out, with a mixture of salt and caraway seeds.

3
Done

Put all the scraps, entrails and neck of the duck in a baking dish and pour 400 ml of water. Put the rack on top, and the duck on the rack. Put in the oven and bake for about 2.5 hours. Pour the duck with the juices from time to time.

4
Done

When the duck is ready and the crust has become golden, mix 2 tbsp of the juice with 2 tbsp of honey and coat the duck with this mixture. Put in the oven for another 15-20 minutes, so that the crust turns brown.

5
Done

Take the duck out, cover it loosely with foil and let stand for 10-15 minutes before serving.
Strain the juice through a sieve, pour the fat into a separate bowl and put it in the refrigerator for further use. The remaining juice can be boiled down and thickened with starch into gravy and poured over the cabbage and duck when serving.
Or cool it in the fridge, remove frozen fat, and use the juice and fat for further dishes.

6
Done

Finely chop the cabbage, season it with salt and mix well. Add the cumin. Cut the onion into small cubes and cook for 3-5 minutes in the duck fat. Add the cabbage, stir, cover and simmer over medium heat for 15-20 minutes until the cabbage is soft. Stir sometimes so that it doesn’t burn.
Season the finished cabbage to taste with sugar and vinegar. Serve as a side dish with duck.

previous
Apple & Raisin Cake (Gluten-free, Dairy-free)
next
Fresh Herb Mayonnaise
previous
Apple & Raisin Cake (Gluten-free, Dairy-free)
next
Fresh Herb Mayonnaise

2 Comments Hide Comments

I think you want CARRAWAY seed, not cumin. Maybe altered in English translation?

Add Your Comment