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Traditional Czech Pečená Kachna: Caraway Roast Duck with Braised Red Cabbage and Bread or Potato Dumplings
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Czechia
160 minutes
Serves 4
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Traditional Czech Pečená Kachna: Caraway Roast Duck with Braised Red Cabbage and Bread or Potato Dumplings
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Step 1 of 6
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Heat the oven to 325°F (165°C). Trim the tail gland, pat the duck dry and season it inside and out with salt and caraway.
Ingredients quick view
1 whole duck, about 4 to 5 lb
2 tbsp caraway seeds
2 tsp salt
1/2 cup water
1 small red cabbage, finely sliced
1 onion, chopped
2 tbsp rendered duck fat or lard
1 tart apple, grated
2 tbsp vinegar
1 to 2 tbsp sugar
Salt
12 slices prepared bread or potato dumplings
Tips quick view
Save rendered duck fat for the cabbage or later cooking.
Both bread and potato dumplings are traditional accompaniments.
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