Pečená kachna se zelím
Pečená kachna se zelím: Czech roast duck with caraway, sweet-sour red cabbage and dumplings
Roast duck is the feast of the Czech autumn, eaten on St Wenceslas' Day in September and St Martin's Day in November, when Bohemian pubs and homes cover the table with crisp-skinned duck, braised red cabbage and dumplings to soak up the juices. Caraway and salt are the only seasonings the bird needs; slow roasting renders the fat and leaves the meat soft, and the cabbage is cooked with some of that fat, apple, sugar and vinegar until glossy and sweet-sour. A common mistake is roasting hot from the start, which burns the skin before the fat melts; go low and slow, then crisp at the end. The thickest part of the thigh must reach 74 °C. Carve before bringing it to the table. Chef's tip: save the rest of the duck fat in a jar; it makes the best roast potatoes.
- Total time
- 180 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the duck
- 4 ⅞ lb whole duck, giblets removed
- 2 tsp salt
- 2 tsp caraway seeds
- 1 cup hot water
For the red cabbage
- 2 ¼ lb red cabbagefinely shredded
- 1 onionfinely chopped
- 1 tart applegrated
- 2 tbsp sugar
- 3 tbsp cider vinegar
- 1 tsp caraway seeds
- 1 tsp salt
- ¾ cup water
- 8 slices potato or bread dumplings, to serve (optional)
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What you'll need
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Method
0/7 doneStep 1: Heat the oven to 350°F (300°F fan). Pat the 4 ⅞ lb whole duck, giblets removed dry, prick the skin all over without piercing the meat and rub inside and out with the 2 tsp salt and 2 tsp caraway seeds.
5 minStep 2: Place breast-side down in a roasting tin, pour in the 1 cup hot water and roast for 60 minutes.
60 minStep 3: Turn the duck breast-side up, baste with the juices and roast for 60–70 minutes more, basting every 20 minutes and spooning off excess fat into a jar.
70 minStep 4: Meanwhile, heat 2 tbsp of the saved duck fat in a large pan over a medium heat and fry the 1 onion for 5 minutes, until soft.
5 minStep 5: Add the 2 ¼ lb red cabbage, 1 tart apple, 2 tbsp sugar, 3 tbsp cider vinegar, 1 tsp caraway seeds, 1 tsp salt and ¾ cup water, cover and braise over a low heat for 45 minutes, stirring now and then, until tender and glossy. Taste for sweet-sour balance.
45 minStep 6: Raise the oven to 400°F (375°F fan) and roast the duck for 15 minutes more, until the skin is crisp and deep brown. The thickest part of the thigh must read 165°F on a probe and the juices run clear.
15 minStep 7: Rest the duck for 10 minutes, then cut into quarters and serve with the cabbage, 8 slices potato or bread dumplings, to serve and a spoon of the pan juices.
10 min
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 38 g
- Carbs
- 25 g
- Fat
- 52 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pečená kachna se zelím take?
- About 180 minutes in total: 20 minutes to prepare and 160 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of red cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of onion?
- 2 shallots per onion.
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