I love traditional Czech cuisine. It’s not always the healthiest or lightest food, but it’s a proper comfort food.
One of my favourites is our Czech recipe for roasted duck. It’s the hearty comfort food you want to eat on colder days like these.
Tender, juicy, full of flavour…simply the perfect roast duck!
Traditionally in the Czech Republic, duck is served with braised red cabbage and potato dumplings.
- 1 whole duck
- goose fat (duck fat is even better, but I haven’t seen duck fat in a shop in the UK yet)
- caraway seeds
- Preheat the oven to 160°C. Prepare a big enough roasting tin. Duck needs to be covered for the first hours of roasting, so a tin with a lid is ideal, but don’t worry, a sheet of aluminium foil will be enough.
- Wash the duck in cold water, dry with paper kitchen cloth and place into the tin.
- Sprinkle with salt, caraway seeds and rub it all over the duck on the outside and also inside.
- Add 2 tbsp of goose fat on the top of the duck, cover with lid or aluminium foil and place in the preheated oven.
- Leave roasting for 1 hour, then check – pour some of the fat that came out of the duck. If it’s seems rather dry, add some goose fat and a few tablespoons of boiled water.
- Cover again and bake for another hour.
- After these 2 hours of roasting, uncover the duck, pour some of the fat over the duck and leave roasting uncovered until the skin is crisp and golden (20-30mins).
- Portion and serve with braised cabbage and dumplings. Sometimes I just use Italian gnocchi instead of making my own potato dumplings.