Entree: Czechia – Central Culinary Region – Kachna se zelím (Roast duck served with braised red cabbage and sliced bread dumplings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 40 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole duck, approx. 4.4 lb (2 kg)
- 1 tbsp (15 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 ml) caraway seeds
- 4 cloves (about 0.42 oz (12 g)) garlic, minced
- 1 large (8 oz (225 g)) onion, quartered (for roasting)
- 2 medium apples, quartered (for roasting)
- 4 oz (115 g) smoked bacon, diced
- 1 medium head red cabbage, shredded, approx. 2 lb (900 g)
- 2 tbsp (30 ml) butter
- 1 medium (6 oz (170 g)) onion, finely chopped (for cabbage)
- 2 tbsp (30 ml) granulated sugar
- 3 tbsp (45 ml) apple cider or red wine vinegar
- 1/2 cup (120 ml) water or chicken stock
- 2 bay leaves
- 4 bread dumplings (houskové knedlíky), approx. 12 oz (340 g) total, sliced
- 2 tbsp (30 ml) fresh parsley, chopped (optional garnish)

Show original ingredient measurements

- 1 whole duck, approx. 4.4 lb (2 kg)
- 1 tbsp (15 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 ml) caraway seeds
- 4 cloves (about 12 g) garlic, minced
- 1 large (8 oz / 225 g) onion, quartered (for roasting)
- 2 medium apples, quartered (for roasting)
- 4 oz (115 g) smoked bacon, diced
- 1 medium head red cabbage, shredded, approx. 2 lb (900 g)
- 2 tbsp (30 ml) butter
- 1 medium (6 oz / 170 g) onion, finely chopped (for cabbage)
- 2 tbsp (30 ml) granulated sugar
- 3 tbsp (45 ml) apple cider or red wine vinegar
- 1/2 cup (120 ml) water or chicken stock
- 2 bay leaves
- 4 bread dumplings (houskové knedlíky), approx. 12 oz (340 g) total, sliced
- 2 tbsp (30 ml) fresh parsley, chopped (optional garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Pat the duck dry and prick the skin all over with a skewer or fork without piercing the meat to help render fat. Season inside and out with salt, pepper and caraway seeds; stuff the cavity with the quartered onion and apples.
2. Place the duck breast-side up on a rack in a roasting pan. Roast for 60 minutes, then pour off excess fat from the pan into a heatproof container (reserve for potatoes or later use). Increase oven temperature to 425°F (220°C) and continue roasting 20–30 minutes more until skin is deep golden and crisp and internal temperature at thickest part reaches 165°F (74°C). Baste once or twice with pan juices during roasting.
3. While the duck roasts, prepare the cabbage. In a large saucepan over medium heat, render the diced bacon until crisp. Add 2 tbsp (30 ml) butter and the chopped onion and sauté until translucent, about 5 minutes.
4. Add the shredded red cabbage, sugar, vinegar, water or stock, and bay leaves. Stir to combine, reduce heat to low, cover, and simmer gently 40–50 minutes, stirring occasionally, until cabbage is tender and flavors are balanced. Adjust sugar and vinegar to taste for sweet-and-sour balance. Remove bay leaves before serving.
5. Reheat or steam sliced bread dumplings according to package or warm gently in a covered pan with a little duck fat or water until heated through.
6. Rest the roasted duck 10–15 minutes, carve into portions and serve with a generous portion of braised red cabbage and sliced dumplings. Spoon pan juices over the duck and garnish with chopped parsley if desired.