Entree: Czechia – Prague Pub Classics – Pečená Kachna (Traditional Czech roast duck with crisp skin, caraway and garlic, typically served with braised sauerkraut and bread dumplings)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 55 min

Additional 15 min

Total 2 hrs 40 min

Ingredients

- 1 whole duck, about 5 lb (2.3 kg)
- 1 tbsp (15 g) coarse salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (4 g) caraway seeds, lightly crushed
- 4 cloves garlic, crushed (12 g)
- 2 onions, quartered, about 2 cups (300 g)
- 1 apple, quartered, about 1/3 lb (150 g)
- 1 cup (240 ml) water or light beer for the roasting pan
- For braised sauerkraut:
  - 1 lb (450 g) sauerkraut, rinsed and drained if desired
  - 1 medium onion, sliced, about 1 cup (150 g)
  - 2 tbsp (30 g) lard or vegetable oil
  - 1 bay leaf
  - 1 tbsp (15 g) sugar
  - 1/2 cup (120 ml) water or beer
- For bread dumplings (houskové knedlíky):
  - 8 oz (225 g) stale white bread cubes
  - 2 cups (480 ml) milk, warmed
  - 2 large eggs
  - 1 tsp (5 g) salt
  - 1/2 cup (60 g) all-purpose flour
  - 2 tbsp (30 g) chopped fresh parsley (optional)
  - 1 tbsp (15 g) butter for slicing and serving

Instructions

1. Preheat oven to 425°F (220°C). Remove any excess fat from the duck cavity and neck; pat duck thoroughly dry with paper towels.
2. Mix 1 tbsp (15 g) salt, 1 tsp (5 g) pepper, crushed caraway seeds, and crushed garlic. Rub seasoning inside the cavity and all over the skin. Stuff the cavity with quartered onions and apple.
3. Prick the skin over the breast and legs carefully with a skewer or fork in several places without piercing the meat to help render fat. Place duck breast-side down on a rack in a roasting pan; pour 1 cup (240 ml) water or beer into the pan.
4. Roast at 425°F (220°C) for 20–25 minutes to start rendering fat. Reduce oven to 350°F (175°C), turn duck breast-side up, and continue roasting about 75–100 minutes more (total ~1 hour 40 minutes to 2 hours), basting occasionally with pan fat and draining excess to keep the bird from steaming. Roast until skin is deep golden and an instant-read thermometer in the thickest part of thigh reads 165°F (74°C).
5. While the duck roasts, make the sauerkraut: heat 2 tbsp (30 g) lard or oil in a saucepan over medium heat. Add sliced onion and cook until soft and lightly browned, about 6–8 minutes. Add sauerkraut, bay leaf, 1 tbsp (15 g) sugar and 1/2 cup (120 ml) water or beer. Cover and simmer gently for 30–40 minutes, stirring occasionally. Adjust salt to taste and remove bay leaf before serving.
6. Prepare bread dumplings: soak 8 oz (225 g) bread cubes in 2 cups (480 ml) warmed milk for 10 minutes. Stir in 2 eggs, 1 tsp (5 g) salt, 1/2 cup (60 g) flour and chopped parsley if using; mix until a sticky but scoopable dough forms. Shape into 2 logs with wet hands.
7. Bring a large pot of salted water to a gentle boil. Carefully lower dumpling logs into simmering water, cover, and simmer gently (do not boil vigorously) for 18–20 minutes. Remove, cool slightly, and slice into 1-inch (2–3 cm) rounds. Brush with 1 tbsp (15 g) butter before serving.
8. When duck is done, transfer to a cutting board and rest 15 minutes. Carve and serve with braised sauerkraut and sliced bread dumplings, spooning pan juices over the meat.