Entree: Czechia – Moravia – Kachna se zelím (Roast duck served with braised red cabbage and apples)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 35 min

Additional 15 min

Total 2 hrs 20 min

Ingredients

- 1 whole duck, about 4.5 lb (2.0 kg)
- 1 tbsp (15 ml) coarse salt
- 1 tsp (5 g) black pepper, freshly ground
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 large onion, peeled and quartered
- 2 cloves garlic, crushed
- 2 medium apples, peeled, cored, and sliced
- 4 slices smoked bacon, chopped, approx. 3 oz (85 g)
- 1 medium red cabbage, about 2 lb (900 g), shredded
- 2 tbsp (30 ml) lard or rendered duck fat
- 3 tbsp (45 g) granulated sugar
- 1/4 cup (60 ml) apple cider vinegar
- 1/2 cup (120 ml) dry red wine or water
- 2 bay leaves
- Salt and black pepper to taste

Instructions

1. Preheat oven to 425°F (220°C). Pat the duck dry inside and out. Score the skin in a diamond pattern without cutting into the meat. Season inside and out with coarse salt, black pepper, and crushed caraway seeds. Place onion and garlic inside the cavity.
2. Place the duck breast-side up on a rack in a roasting pan. Roast at 425°F (220°C) for 20 minutes to brown the skin, then reduce oven temperature to 350°F (175°C). Roast for about 1 hour to 1 hour 15 minutes more (total roasting time about 1 hour 20–1 hour 35 minutes), basting once or twice with rendered fat, until the internal temperature reads 165°F (74°C) in the thickest part of the thigh and the skin is crisp. Reserve pan drippings.
3. While duck roasts, prepare the cabbage. In a large heavy pot or Dutch oven, cook the chopped bacon over medium heat until fat renders and bacon is crisp, about 5 minutes. Remove some bacon pieces for garnish if desired, leaving the fat in the pot.
4. Add 2 tbsp (30 ml) lard or duck fat to the pot if needed. Sauté shredded cabbage over medium heat with sliced apples for 6–8 minutes until it begins to wilt. Stir in sugar, apple cider vinegar, red wine (or water), bay leaves, and 1/2 cup (120 ml) reserved pan drippings or additional stock if needed.
5. Cover and simmer the cabbage gently for 30–40 minutes, stirring occasionally, until tender and balanced sweet-sour. Adjust seasoning with salt and pepper, remove bay leaves, and fold in reserved bacon pieces and extra apple slices if desired.
6. Let the duck rest 10–15 minutes after roasting. Carve into portions and serve alongside generous portions of the braised red cabbage. Spoon some pan juices over the duck before serving.