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Pečená Kachna se Zelím (Roast Duck with Sauerkraut and Dumplings)

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Pečená Kachna se Zelím (Roast Duck with Sauerkraut and Dumplings)

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Adjust Servings:
Roasted Duck:
1 (2 kg) duck
Salt & pepper
1 tbsp Butter
1 tbsp caraway seeds
1/2 kg potatoes
3 Eggs
1 kg white cabbage
1/4 l vinegar
duck fat
  • 3 h 20 min
  • Serves 4
  • Medium


  • Roasted Duck:

  • Dumplings:

  • Cabbage:



Roast duck with sauerkraut and a mixture of dumplings is a festive Czech dish, usually served on special family occasions or ordered in a restaurant as a treat.

The whole sorcery, when it comes to the quality of the dish, lies in the right seasoning, the slow-roasting of the duck, and the right balance of sweetness and sourness in the red or white sauerkraut.

The duck needs a good amount of garlic, onion, and other spices such as caraway. Again, expect nothing else than a mixture of delicious dumplings to complement this flavor-rich meal. And if the occasion is beyond special, for example after Christmas, Czechs take this classic even a tad further and replace the duck to treat themselves with goose.


For the Roasted Duck:

  1. Preheat oven to 350° F degrees.
  2. Wash the duck and pat dry.
  3. Place 1 tbsp of butter inside the cavity. Season with salt, pepper, and caraway seeds.
  4. Place in a roasting dish, pour a little water over the duck, and cover with a lid. Roast for one hour.
  5. Turn the duck, and add a little more water. Roast for another hour, or longer in the case of larger birds.
  6. When the meat is tender, remove it from the oven and divide it into portions.
  7. Pair with dumplings (knedlicky) and sauerkraut. Drizzle the duck juices over the dumplings and duck when serveing.

For the Dumplings:

  1. Boil the potatoes in salted water until they are soft. Peel and push through a potato ricer.
  2. Add the 3 eggs, flour, and salt. Mix and knead into a dough.
  3. Form into rolls 3cm long and toss into boiling water. Cook for 30 minutes on low heat, until the dumplings rise to the surface of the water.
  4. Remove the rolls and cut them into finger-thick slices.

For the Cabbage:

  1. Remove the outer leaves of the cabbage and the stem. Cut the entire head of cabbage into 1 cm thick strips.
  2. Place the cabbage in a pot, and add enough boiling water to cover most of it.
  3. Add salt, 3 tbsp of sugar, and vinegar.
  4. Cover and cook for 30 minutes, then drain off the water, add 2 tbsp of duck fat and the raisins, and cook over low heat for a further five minutes, until the last drops of water have evaporated.
  5. Season again, according to taste, with sugar, vinegar, and salt.

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