Pečená Kachna (Czech Roast Duck)

Crispy roast duck served with red cabbage and potato dumplings.

Ingredients (Serves 4–6)

• 1 whole duck (about 2–2.5 kg)

• 1–2 tsp salt

• 1 tsp black pepper

• 2–3 cloves garlic, minced (optional)

• 1–2 tsp caraway seeds (optional)

• 250 ml water or beer (for basting)

To Serve:

• Czech bread dumplings (houskové knedlíky)

• Braised red cabbage (červené zelí)

• Gravy from pan drippings

Preparation

1. Prepare the duck:

   • Preheat oven to 180°C (350°F).

   • Pat duck dry and season inside and out with salt, pepper, garlic, and caraway seeds.

   • Prick the skin lightly with a fork to help release fat.

2. Roast the duck:

   • Place duck breast-side up on a rack in a roasting pan.

   • Pour water or beer into the pan to keep it moist.

   • Roast for 2–2.5 hours, basting occasionally with pan juices, until skin is golden and crispy and meat is tender.

3. Rest and carve:

   • Let the duck rest 10–15 minutes before carving.

   • Reserve pan juices to make gravy if desired.

4. Serve:

   • Serve slices of duck with dumplings, red cabbage, and gravy.

Cooking Tips

• Prick the skin carefully to release fat without piercing the meat.

• Baste periodically to ensure juicy meat and crispy skin.

Serving Suggestions

• Pair with bread dumplings and braised red cabbage for a traditional Czech meal.

• Serve with potato dumplings or roasted root vegetables for a hearty variation.