Bohemian Roast Duck (Pečená kachna)

Name: Bohemian Roast Duck (Pečená kachna)
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 serving
Ingredients: 1 duck; 1 Tablespoon salt; ½ Tablespoon caraway seeds

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings
4
Calories
2293 kcal
Course
Main Course
Cuisine
Czech

Bohemian Roast Duck (Pečená kachna)

Nora Tran

Report

Slow-roasted duck with crispy skin is considered a festive dish in the Czech Republic. It is most often served with braised red cabbage and potato dumplings. Let's roast the duck according to this simple Czech recipe!

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

1 duck whole, 5-6 lbs / 2-3 kg
1 Tablespoon salt
½ Tablespoon caraway seeds

Add to Shopping List

Instructions

Rinse the duck thoroughly under cold running water and pat it dry with paper towels. If desired, cut off the wings. Trim any extra skin from the neck, depending on how the duck is prepared from the store.
Generously season the duck with salt on all sides, including the belly cavity. Rub the caraway seeds into the skin of the duck.
If you cut the wings off, place them in the bottom of the baking dish. Position the duck on top of them, breast side down. Cover the roasting dish with a lid and place it in a preheated oven at 320 °F for 2 hours.
After two hours, remove the lid from the roasting dish and turn the duck breast side up. Increase the temperature to 360 °F and roast the duck until a crispy crust forms on the surface, which takes about half an hour.

Notes

SIDES:
SERVING:
SIDES: The best side dishes for Bohemian roast duck are braised red cabbage and dumplings. You can choose between potato dumplings or bread dumplings. If desired, you can substitute the red cabbage with stewed sauerkraut, although sauerkraut is more commonly served with roast pork.
SERVING: Divide the roasted duck into individual portions and serve as follows: First, arrange slices of dumplings around the perimeter of the plate. Next, add two generous spoonfuls of braised cabbage to one side. Finally, place a portion of the roast duck in the remaining space. Pour two spoonfuls of the rendered duck fat over the duck.
I cut the wings off the duck and lay them on the bottom of the roasting pan where the duck will be cooked. The wings create a kind of insulation between the meat and the bottom of the roasting pan. This prevents the duck from sticking to the bottom and helps ensure the skin doesn't tear when turning.

Nutrition Information

Show Details

Calories 2293kcal (115%) Carbohydrates 0.4g (0%) Protein 65g (130%) Fat 223g (343%) Saturated Fat 75g (375%) Polyunsaturated Fat 29g Monounsaturated Fat 106g Cholesterol 431mg (144%) Sodium 2101mg (88%) Potassium 1196mg (34%) Fiber 0.3g (1%) Sugar 0.01g (0%) Vitamin A 955IU (19%) Vitamin C 16mg (18%) Calcium 69mg (7%) Iron 14mg (78%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 2293 kcal

% Daily Value*

Calories	2293kcal	115%
Carbohydrates	0.4g	0%
Protein	65g	130%
Fat	223g	343%
Saturated Fat	75g	375%
Polyunsaturated Fat	29g	171%
Monounsaturated Fat	106g	530%
Cholesterol	431mg	144%
Sodium	2101mg	88%
Potassium	1196mg	25%
Fiber	0.3g	1%
Sugar	0.01g	0%
Vitamin A	955IU	19%
Vitamin C	16mg	18%
Calcium	69mg	7%
Iron	14mg	78%