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

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

Chef's Pencil Staff
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Prep Time 15 minutes
Cook Time 2 hours 35 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Czech
Servings 4 servings

Ingredients
 
 

For the roasted duck:

  • 2 kg whole duck
  • 1 tbsp butter
  • salt
  • pepper
  • 1 tbsp caraway seeds

For the dumplings:

  • 1/2 kg potatoes washed
  • 3 eggs lightly beaten
  • 225 g flour
  • salt

For the cabbage:

  • 1 kg head of cabbage red or white
  • salt to taste
  • 150 g sugar
  • 1/4 l vinegar
  • 2 tbsp duck fat
  • raisins

Instructions
 

For the Roasted Duck:

  • Preheat the oven to 350° F/ 175 °C.
  • Rinse the meat well, drain and pat dry using kitchen paper.
  • Add 1 tablespoon of butter inside the duck and sprinkle it generously with caraway seeds, salt and pepper on the inside and outside.
  • Place the duck in a roasting dish with about 1/2 inch of water and cover. Place in the oven and bake for 1 hour.
  • After the allotted time, turn the meat over, add more water if necessary, and cook for another 1 - 2 hours (depending on your oven settings and the size of the duck) until tender.
  • Take the meat out of the oven and let it rest for about 10 minutes, then carve it out into portions.

For the Dumplings:

  • While the suck is roasting, prepare the dumplings by boiling the potatoes in a pot of salted water until very tender.
  • Drain the potatoes, allow them to cool and peel the skins off. Push them through a potato ricer or mash them finely and transfer to a mixing bowl. Add the eggs and combine, then add salt and flour, a little at a time, just enough to obtain a soft dough.
  • Shape the dumplings into 30 cm/ 12 inches long rolls and add them to a pot of boiling water. Cook them for half an hour. You'll know the dumplings are done when they rise to the surface.
  • Transfer to a separate dish and slice them into pieces (each one should be about a finger's width thick).

For the Cabbage:

  • When the roast duck is done, start preparing the cabbage.
  • Cut off the leaves on the outside of the cabbage head and discard them. Shred the cabbage into strips (about 1 cm thick).
  • Place the cabbage in a pot along with the vinegar, the sugar and salt to taste and enough water to just about cover the cabbage. Bring to a boil and cover the pot with a lid and cook for 30 minutes. After this time, carefully drain away the water, then add the duck fat from the roast, and raisins to your liking.
  • Cook for another 5 minutes, until the remaining water has evaporated. Taste and adjust seasoning to your liking with more salt, sugar or vinegar.
  • 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.
  • Season again, according to taste, with sugar, vinegar, and salt.

Serving:

  • Portion out the meat along with some dumpling slices and a generous helping of cabbage. Drizzle the duck juices over the dumplings and duck and enjoy!

Notes

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