This roasted duck is one of the most comforting meals I can imagine. A straightforward method yields crispy skin, tender meat, and classic Czech sides: potato dumplings and red cabbage.
Print Recipe
As the weather turns colder, there’s nothing better than a warm, satisfying roast for a weekend meal. Roasted duck with potato dumplings and braised red cabbage is a traditional, comforting combination. The house fills with an irresistible aroma while the skin becomes golden and crisp and the meat stays juicy and tender.
Many people assume duck is difficult to prepare, but this recipe is simple and reliable. The method is similar to roasting chicken, with a slightly longer cooking time: plan on about two to two and a half hours for a 2.5 kg bird. With just a few pantry spices and a little patience you can achieve excellent results.
Ingredients used for roasted duck recipe
- 1 whole duck (about 2.5 kg / 5 pounds)
- salt
- whole caraway seeds
- Hungarian sweet red paprika (powder)
This recipe uses just a few main ingredients: the duck, salt, caraway seeds and red paprika. Optionally, a bay leaf or a few allspice berries can be added for extra depth, but they are not required. No complicated marinades or unusual spices are necessary—the simple seasoning highlights the flavor of the duck.
How to make roasted duck
You will need a large roasting pan with a lid. Start by roasting the duck covered for at least an hour and a half—this gentle, covered cooking keeps the meat moist while the fat renders. Duck has thick skin and a lot of fat, so it benefits from slow, steady heat to release those juices.
For the final 30 minutes, remove the lid and increase the heat slightly to crisp and brown the skin. The result is skin that is crisp on the outside but still tender and juicy beneath—less hard than confit-style duck but deeply satisfying. If the duck releases a lot of fat, you can spoon some out and save it for roasting potatoes later; it makes a flavorful cooking fat.
How to make red cabbage
Braised red cabbage is a classic accompaniment to roast duck. Start by washing the cabbage and removing any damaged outer leaves. Cut it in half, remove the tough core, then slice the cabbage very thinly—using a mandoline makes this quick and even.
In a deep skillet or casserole, sauté chopped bacon and diced yellow onion. The bacon will render enough fat so you won’t need extra oil. Add the sliced cabbage along with salt, pepper and a pinch of caraway seeds. Stir, add about 1/2 cup of water, cover and simmer for roughly 20 minutes, stirring occasionally, until the cabbage is soft.
When the cabbage is tender, stir in a little sugar and a spoonful of the duck fat for added richness. Taste and adjust seasoning, then serve the cabbage warm alongside the duck and potato dumplings.
How to make potato dumplings
Potato dumplings are a filling, traditional side. Cook whole potatoes in their skins in a large pot of boiling water for 40–45 minutes, or until tender. Drain and let them cool enough to handle, then peel and grate the potatoes while they are still warm.
Combine the grated potatoes with vegetable oil and semolina flour, then mix into a cohesive dough using a wooden spoon or your hands. You can also use a stand mixer with a paddle attachment. Shape the dough into two small loaves and poach them in simmering water for about 20 minutes. Remove, let cool slightly, then slice into dumplings with a sharp knife or dental floss. Serve warm, drizzled with a little duck fat for flavor.
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
NOTE: This post may contain affiliate links. See site disclosure for details.
ROASTED DUCK WITH POTATO DUMPLINGS AND RED CABBAGE
Julia
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
-
Rinse the duck under cold running water and remove any innards if present. Pat the skin dry with paper towels.
-
Preheat the oven to 177°C (350°F) and position the oven rack low in the cavity.
-
Season the duck generously inside and out with salt, caraway seeds and red paprika.
-
Place the duck breast-side up in a large roasting pan.
-
Cover and roast for 1 hour 30 minutes. After that time, baste the bird with rendered fat. If a large amount of fat accumulates, you may spoon some off and save it for later use.
-
Cover again and roast for another 30 minutes. Then remove the lid and continue roasting uncovered for 15–30 minutes, until the skin is deep golden and crisp.
-
Transfer the duck to a board and rest for 15 minutes before carving. Cut into four pieces (two breasts, two legs) and serve with the cabbage and potato dumplings. Drizzle dumplings with a little of the reserved duck fat if desired.
Red Cabbage
-
Wash the cabbage and remove the outer leaves.
-
Halve the head, remove the core, and slice the cabbage very thinly with a sharp knife or mandoline.
-
Sauté the bacon pieces and diced onion in a large casserole until the onion softens and the bacon renders its fat.
-
Add the sliced cabbage, season with salt, pepper and caraway seeds. Stir, pour in 1/2 cup water, cover and simmer for about 20 minutes until tender.
-
When soft, stir in sugar and a spoonful of duck fat for richness. Adjust seasoning and keep warm until ready to serve.
Potato dumplings
-
Boil the potatoes in their skins until tender, about 40–45 minutes, then drain and cool slightly.
-
Peel and grate the warm potatoes into a bowl.
-
Mix in the vegetable oil and semolina flour until a dough forms. You can mix by hand or use a stand mixer with a paddle.
-
Form two small loaves, then poach in simmering water for about 20 minutes.
-
Remove, cool slightly, and slice into dumplings with a sharp knife or thread. Serve warm with the duck and cabbage.
Notes
This post may contain affiliate links. Read our disclosure policy.