This roasted duck recipe is one of the most comforting meals I can imagine. This is a simple recipe how to make crispy duck with potato dumplings and red cabbage.
It is getting chili outside and when it’s cold, we tempt to cook comforting meals. This time I decided to make roasted duck. In my family, it is one of the favourite meals, we are looking forward to sitting down together for Sunday lunch, the whole house smells so good and of course we always fight for the crispy duck skin.
It is a delicious!! Some might think, that cooking duck takes a lot of time, and it is hard to prepare. But believe me, it’s very easy and everybody can do it. It is as easy as cooking a chicken, but with slightly longer cooking time 2 – 2.5 hours.
Ingredients used for roasted duck recipe
- 1 whole duck (2.5 kg or 5 pounds)
- salt
- whole caraway seeds
- Hungarian sweet red paprika (powder)
There are only 4 main ingredients to be used in this delicious recipe. It is duck, salt, caraway seeds and red paprika in powder. You can also add allspice and bay leave for better taste. I use these spices almost in every recipe, it gives a great taste of home for me So you see, not so bad huh? No onions, no garlic, no special seasoning, trust me, it will be perfect!!
How to make Roasted duck recipe
You will need big roasted pan with cover. I cook the duck always covered for first 1 hour and half, at least. That’s what will make your duck juicy and tender. Duck has a lot of fat and thick skin. It takes time, to let go the juices, that’s why the cooking time is slightly longer, yeah it needs a heat and sweat to get the fat out of that skin.
Only for the last 30 minutes of cooking, I uncover and sizzle that skin until nice brown and crispy. The skin won’t be as hard as french recipe for canard confit, no worries. It will be soft and juicy skin from inside and crispy from outside.
How to make red cabbage
Red cabbage is such a delicious side dish for Roasted duck recipe. Wash cabbage and remove first layer before cutting. Cut in half and remove hard stem on the bottom and cut in very thin slices. You may use a mandolin.
In a large casserole or in deep skillet, start to cook sliced bacon and onion. Bacon will release enough fat, so no additional fat is needed. Add the red cabbage inside the casserole, season with salt, pepper and caraway seeds.
Stir constantly and add 1/2 cup of water, stir again and let simmer covered for 20 minutes or until soft. Once cabbage is soft, add sugar and duck’t fat, stir and serve with duck and potato dumplings.
How to make potato dumplings
In a large casserole, boil potatoes in their own skin, for 40-45 minutes or until soft. Place potatoes in a large bowl and let cool down. Remove the skin and grate the potatoes with a grater.
Add 5 Tbs of vegetable oil and semolina flour and with a wooden spoon or with your hands make a dough. (You may also use stand mixer with paddle attachment.) Make 2 small loafs and boil in water for 20 minutes.
Remove from boiling water, let cool and cut on small pieces with sharp knife or use regular sawing thread.
More CZECH comforting recipes
- ROASTED BEEF WITH CREAMY VEGETABLE SAUCE AND DUMPLINGS
- ROASTED PORK WITH SAUERKRAUT AND DUMPLINGS
- TRADITIONAL GOULASH WITH BREAD
- STUFFED PEPPERS WITH TOMATO SAUCE & DUMPLINGS
- CREAMY RABBIT STEW WITH WHITE WINE
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ROASTED DUCK WITH POTATO DUMPLINGS AND RED CABBAGE
Ingredients
Roasted Duck
- 5 pound (2.5 kg) whole duck
- 2 tbsp salt
- 1 tsp caraway seeds
- 1 tsp red paprika powder
Red Cabbage
- 1 medium red cabbage
- 1 medium yellow onion
- 3 slices bacon cut in small pieces
- 1 tsp caraway seeds
- 2 tsp salt
- dash pepper
- 2 tbsp fat from duck
- 2 tbsp sugar
- 1/2 cup of water add more if needed
Potato dumplings
- 2 pounds (1kg) potatoes cooked in skin
- 2 cups (500 g) semolina flour
- 2 tbsp vegetable oil
Instructions
Roasted duck
- Clean the duck under running water and remove the insides (livers, stomach, neck), if included in your duck.
- Preheat oven on 177C/350F, the lowest rack.
- Season the duck with salt, caraway seeds, red paprika, inside out.
- Place the duck in a big roasting pan.
- Cover with the lid and bake for 1 hour & 30 minutes. Take out from the oven and spoon the duck with the fat getting from the duck. If you have a lot of fat, you can take it away during the cooking and preserve it in a jar. It makes an excellent substitute for butter or oil, try roasted potatoes in duck’s fat.
- Cover again the duck and bake for another 30 minutes. After an additional 30 minutes, remove the lid and cook uncovered for another 15- 30 minutes or until the skin is golden brown and crispy.
- Transfer duck to a cutting board and let stand 15 minutes before carving. Cut the duck on 4 pieces. 2 breasts and 2 legs. Serve with cabbage and potato dumplings. Use the remaining fat to drizzle dumplings.
Red Cabbage
- Wash cabbage and remove first layer before cutting.
- Cut in half and remove hard stem on the bottom and cut in very thin slices. You may use a mandolin.
- In a large casserole or in deep skillet, start to cook sliced bacon and onion. Bacon will release enough fat, so no additional fat is needed.
- Add the red cabbage inside the caserrole, season with salt, pepper and caraway seeds.
- Stir constantly and add 1/2 cup of water, stir again and let simmer covered for 20 minutes or until soft.
- Once cabbage is soft, add sugar and duck’t fat, stir and serve with duck and potato dumplings.
Potato dumplings
- In a large casserole, boil potatoes in their own skin, for 40-45 minutes or until soft.
- Place potatoes in large bowl and let cool down.
- Remove the skin and grate the potatoes with a grater.
- Add 5 Tbs of vegetable oil and semolina flour and with a wooden spoon or with your hands make a dough. (You may also use stand mixer with paddle attachment.)
- Make 2 small loafs and boil in water for 20 minutes.
- Remove from boiling water, let cool and cut on small pieces with sharp knife or use regular sawing thread.
Notes
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