Entree: Czechia – Bohemia – Pečená kachna (Oven-roasted whole duck prepared in traditional Bohemian style with crisp skin and savory pan sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 15 min

Total 2 hrs 25 min

Ingredients

- 1 whole duck, approx. 4.4 lb (2.0 kg)
- 1 tbsp (15 ml) coarse salt
- 1 tsp (5 g) ground black pepper
- 1 tsp (2 g) caraway seeds, lightly crushed
- 3 garlic cloves, minced
- 1 large onion, quartered
- 2 apples, cored and quartered
- 2 tbsp (30 ml) rendered duck fat or lard
- 1 tbsp (15 ml) honey
- 1 cup (240 ml) water
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) chicken or duck stock
- Fresh parsley for garnish
- Optional: 1 tsp (5 g) caraway seeds more for garnish

Instructions

1. Preheat oven to 450°F (230°C). Pat the duck dry inside and out, then prick the skin all over with a small sharp knife or fork, avoiding the meat.
2. Rub the cavity and skin with salt, pepper, crushed caraway, and minced garlic. Stuff the cavity with the quartered onion and apples; tie the legs together with kitchen twine.
3. Place the duck breast-side up on a rack set in a roasting pan. Brush skin with 1 tbsp (15 ml) duck fat and roast for 20 minutes at 450°F (230°C) to render fat and start browning.
4. Reduce oven temperature to 350°F (175°C). Pour 1 cup (240 ml) water into the bottom of the pan to catch drippings and continue roasting, basting every 20–30 minutes with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 1 to 1¼ hours more (total roughly 1½–1¾ hours depending on size).
5. In the last 10 minutes, brush the skin with honey and return to oven to caramelize and crisp further.
6. Transfer the duck to a carving board and let rest 10–15 minutes before carving.
7. For the gravy, pour the pan juices into a saucepan and skim off excess fat (reserve if desired). Place pan over medium heat, sprinkle 2 tbsp (16 g) flour into the juices and whisk to form a roux, cooking 1–2 minutes. Gradually whisk in 1 cup (240 ml) stock until smooth; simmer until slightly thickened. Adjust seasoning with salt and pepper.
8. Carve the duck and serve with the pan gravy, garnished with parsley and additional caraway if desired.