Bohemian Roast Duck (Pečená kachna)
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
4
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Calories
2293 kcal
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Course
Main Course
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Cuisine
Czech
Bohemian Roast Duck (Pečená kachna)
Description
Bohemian Roast Duck (Pečená kachna) features a 5-6 lb whole duck rubbed with salt and caraway seeds, infusing subtle aromatic flavors into the crispy skin. Initially roasted breast-side down atop the duck’s own wings at 320 °F with a lid on, the slow cooking renders fat and keeps the meat juicy without burning the skin. After two hours, the duck is flipped breast-side up and roasted uncovered at 360 °F to brown and crisp the skin.
The restrained seasoning emphasizes the rich, fatty duck meat and the fragrant caraway crust. Serving traditionally includes braised red cabbage and potato or bread dumplings, providing a hearty, comforting meal. The rendered duck fat is spooned over the portions.
Using the wings to elevate the bird inside the pan prevents sticking and skin damage when turning, a useful tip ensuring an intact crispy surface. This slow, methodical cooking yields meat that is tender and skin that is deeply crisped without drying out.
Ingredients
- 1 duck whole, 5-6 lbs / 2-3 kg
- 1 Tablespoon salt
- ½ Tablespoon caraway seeds
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
- The preferred side dishes are braised red cabbage with either potato or bread dumplings for an authentic Bohemian meal.
- Using the removed duck wings as a base in the roasting dish creates insulation, preventing the duck from sticking and preserving the skin during turning.
- Pour the rendered duck fat over the finished portions to enhance flavor and moisture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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