Updated: Apr 7
Czech cuisine is tasty and flavorful, a paradise for those who love meat and soups. The Czech roasted duck (In Czech: Pečená Kachna) is a delicious Sunday dish that is often thought of as one of the national dishes.
1 duck (1.8 - 2 Kg )
1 onion, peeled
1 tsp salt
1 tsp black pepper
1 tsp caraway seeds
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🍷 Recommended Wine: Pond Paddock Pinot Noir
👩🏻🍳 Cuisine: Czech 🇨🇿
👨👩👧👧 Yield: 2 servings
Preparation: 20 minutes
Cooking: 3 hours
😰 Level: easy
💰 Cost (NZ): $$$$
Remove all internals from the duck cavity. (Save the liver for the pâté. Save the heart and gizzard for stuffing and use the neck in this recipe.)
Wash the cavity thoroughly.
Remove wings at the first joint.
Trim all excess fat.
Make a 1.5 cm slit in the skin next to the leg, and pull the leg through (to prevent it from drying out during baking).
In a roaster pan, place wings and duck neck on the bottom.
Season the duck inside and outside with salt, pepper and caraway seeds.
Preheat the oven to 190°C.
Place the peeled onion in the cavity and set the duck, breast side up, on the neck and wings in the pan or on a roaster rack.
Place the pan or roaster rack uncovered in the oven and bake for approximately 2 ½ to 3 hours. The duck should then be crispy and golden brown.
After 2 ½ hours of baking, check the duck carefully as each duck cooks at a slightly different rate.
Remove the duck from the pan, and cut it in half, lengthwise.
This duck dish should be served with stuffing, dumplings or homemade sauerkraut.