Roast Duck Czech Style

Savor the rich, old-world flavors of Roast Duck Czech Style, a centerpiece-worthy dish that's as impressive as it is comforting. This traditional recipe features a succulent whole duck, seasoned with aromatic caraway seeds, kosher salt, and black pepper, then stuffed with garlic, onion, and apple for a sweet and savory infusion. The duck's skin is gently scored to render fat, ensuring a crispy, golden finish, and basted throughout its slow roast for maximum tenderness. With only 20 minutes of prep and a low-and-slow cook time, this recipe is perfect for special occasions or indulgent family dinners. Serve it alongside classic Czech sides like bread dumplings and sauerkraut for an authentic dining experience that transports you straight to the heart of Central Europe.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 1 4-5 lb whole duck
• 2 teaspoons caraway seeds
• 1.5 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4 cloves garlic cloves
• 1 medium yellow onion
• 1 large apple
• 1 cup water

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Prepare the duck by removing any leftover feathers and patting it dry with paper towels.

Step 3

Rub the inside and outside of the duck with kosher salt, black pepper, and caraway seeds. Massage the seasonings into the skin for even coverage.

Step 4

Peel the garlic cloves and crush them slightly with the side of a knife. Cut the onion and apple into quarters.

Step 5

Stuff the cavity of the duck with the garlic, onion quarters, and apple quarters.

Step 6

Score the duck skin gently with a sharp knife, ensuring you don't cut into the meat. This helps render the fat and achieve crispy skin.

Step 7

Place the duck breast-side down on a rack inside a large roasting pan. Add 1 cup of water to the bottom of the pan to prevent burning and to keep the duck moist.

Step 8

Roast the duck in the oven for 3 hours. Turn the duck breast-side up after the first 90 minutes to allow the skin to crisp evenly.

Step 9

Every 30 minutes, baste the duck with the rendered fat from the bottom of the pan to keep the meat moist and flavorful.

Step 10

If desired, increase the oven temperature to 400°F (200°C) for the final 10-15 minutes of cooking to achieve extra-crispy skin.

Step 11

Remove the duck from the oven and allow it to rest for 10-15 minutes before carving. This helps retain the juices in the meat.

Step 12

Serve the roast duck alongside traditional Czech sides like bread dumplings, sauerkraut, or roasted potatoes for a complete meal.

Nutrition Facts

Serving size	2863.8 grams (2863.8g)

Amount per serving	% Daily Value*
Calories	7862

Total Fat 670.30g	859%
Saturated Fat 215.60g	1078%
Polyunsaturated Fat 0.10g
Cholesterol 2268mg	756%
Sodium 7205mg	313%
Total Carbohydrate 50.80g	18%
Dietary Fiber 9.40g	34%
Total Sugars 31.40g
Protein 434.50g	869%

Vitamin D 0IU	0%
Calcium 340mg	26%
Iron 36mg	198%
Potassium 3932mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.7%

Protein: 21.8%

Carbs: 2.5%