5.0 from 18 votes
Bohemian Roast Duck (Pečená kachna)
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!
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
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.
Cup of Yum
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
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
% 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.