Entree: Czechia – Moravia – Pečená kachna (Traditional Moravian-style roast duck with crisp skin and aromatic stuffing)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Additional 15 min

Total 2 hrs 15 min

Ingredients

- 1 whole duck, approx. 5 lb (2.3 kg)
- 1 tbsp (15 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (6 g) whole caraway seeds, lightly crushed
- 2 medium apples, cored and quartered
- 1 large onion, peeled and quartered
- 3 cloves garlic, smashed
- 2 tsp (8 g) dried marjoram or 1 tbsp (3 g) fresh, chopped
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) dry white wine or additional water (optional)
- 2 tbsp (30 g) unsalted butter, softened
- 1 tbsp (15 g) all-purpose flour (for gravy)
- Salt and pepper to taste for gravy

Instructions

1. Pat the duck dry inside and out with paper towels. Using a sharp knife, score the skin in a diamond pattern over the breast and thighs, being careful not to cut into the meat. Season the cavity and exterior with sea salt and black pepper.
2. Mix the crushed caraway seeds with the marjoram and rub a little inside the cavity. Stuff the cavity with the quartered apples, onion, and smashed garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body.
3. Preheat the oven to 425°F (220°C). Place the duck breast-side up on a rack in a roasting pan. Brush the skin lightly with vegetable oil.
4. Roast at 425°F (220°C) for 25 minutes to begin crisping the skin. After 25 minutes, reduce the oven temperature to 350°F (175°C). Pour 1/2 cup (120 ml) water into the bottom of the pan to catch drippings.
5. Continue roasting for 1 hour to 1 hour 15 minutes more (total roasting time about 1 hour 30–40 minutes for a 5 lb/2.3 kg bird), basting occasionally with pan fat. If the pan becomes dry, add the optional white wine or more water. Duck is done when the thigh registers 165–170°F (74–77°C) and the skin is deep golden and crisp.
6. Remove the duck to a cutting board and tent loosely with foil. Let rest 15 minutes before carving to allow juices to redistribute.
7. Meanwhile, make gravy with the pan drippings: pour off excess fat leaving about 2 tbsp (30 ml) in the roasting pan. Place pan over low heat on the stovetop, add the softened butter and sprinkle in the flour, whisking to form a roux for 1–2 minutes. Gradually whisk in the pan juices and the reserved 1/2 cup (120 ml) water, scraping up browned bits, until slightly thickened. Season with salt and pepper to taste.
8. Carve the duck and serve with the pan gravy and traditional sides such as braised red cabbage and bread or potato dumplings.