Entree: Slovakia – Southern Culinary Region – Pečená Kačka (Traditional oven-roasted whole duck with crisp skin)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Additional 25 min

Total 2 hrs 40 min

Ingredients

- 1 whole duck, about 4 lb (1.8 kg), giblets removed
- 1 tbsp (15 ml) coarse salt, plus more to taste for cabbage and dumplings
- 1 tsp (5 ml) freshly ground black pepper
- 1 tbsp (6 g) caraway seeds, lightly crushed
- 4 cloves garlic, crushed, approx. 0.4 oz (12 g)
- 1 large onion, quartered, approx. 8 oz (225 g)
- 2 bay leaves
- 1 tbsp (15 ml) honey (optional, for glazing)
- 1/4 cup (60 ml) water
- For braised red cabbage:
  - 1 small head red cabbage, shredded, about 1.5 lb (680 g)
  - 1 medium apple, peeled and grated, approx. 6 oz (170 g)
  - 1/2 cup (120 ml) chicken or vegetable stock
  - 2 tbsp (30 ml) red wine vinegar
  - 2 tbsp (25 g) brown sugar
  - Salt and pepper to taste
- For potato dumplings:
  - 1 lb (454 g) starchy potatoes, peeled and boiled until very tender
  - 1 cup (125 g) all-purpose flour, plus extra for dusting
  - 1 large egg, lightly beaten, approx. 50 g
  - 1 tsp (5 ml) salt

Instructions

1. Preheat the oven to 425°F (220°C). Pat the duck dry inside and out with paper towels. Prick the skin all over with a skewer or fork being careful not to pierce the meat; this helps the fat render.
2. Rub the duck inside and out with coarse salt and black pepper. Sprinkle crushed caraway seeds over the duck and place the crushed garlic, quartered onion, and bay leaves into the cavity.
3. Place the duck breast-side up on a rack set in a roasting pan. Add 1/4 cup (60 ml) water to the bottom of the pan. Roast at 425°F (220°C) for 20 minutes to start browning the skin.
4. Reduce oven temperature to 350°F (175°C). Continue roasting for about 65–85 minutes more (total roasting time about 1 hour 25 minutes to 1 hour 45 minutes for a 4 lb / 1.8 kg duck), basting occasionally with rendered fat and spooning off excess fat into a heatproof container. Roast until the skin is deeply browned and an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C).
5. In the last 10 minutes of roasting, brush the duck with honey if using and increase oven temperature to 400°F (200°C) briefly to crisp the glaze. Remove the duck and let rest 10–15 minutes before carving. Reserve pan drippings for serving.
6. While the duck roasts, make the braised red cabbage. In a large skillet over medium heat, combine shredded cabbage, grated apple, stock, red wine vinegar, and brown sugar. Season with salt and pepper. Cover and simmer gently 25–35 minutes, stirring occasionally, until tender and flavors are balanced.
7. For potato dumplings: mash the hot boiled potatoes until smooth and let cool slightly. Mix in the beaten egg and 1 tsp (5 ml) salt. Gradually add the flour and stir to form a soft dough. Dust a work surface with flour, shape the dough into a log, and cut into 8 equal pieces. Roll each into a dumpling and bring a large pot of salted water to a gentle boil.
8. Cook the dumplings in gently boiling water 8–10 minutes until they float and are cooked through. Remove with a slotted spoon and drain briefly.
9. Carve the rested duck and serve with braised red cabbage and potato dumplings. Spoon reserved pan drippings or a little rendered duck fat over the carved meat and dumplings.