CZECH ROAST DUCK
Files & Tags: recipes, index, duck, potatoes and root veges, dumplings and noodles
By Simbooker on the 5th April 2016
Duck is a special occasion dish in people's homes in the Czech Republic. But along with Goulash, and bread dumplings, you will find it on many menus in Czech restaurants all across the country.
The Duck is flavoured with Caraway seeds as the key ingredient, and almost always served with dumplings; either potato dumplings or bread dumplings, and red cabbage. This is very similar to my German Roast Duck which I serve with German potato dumplings. Czech and German food is very similar. In a few months I'll be indexing a Czech/German section, because I simply love both cuisines.
Czech food is also very similar to the foods of its other surrounding countries, as well as Eastern European food. Basically it's similar to food within its region, and the countries of the former Austro-Hungarian empire. So meat; in particular pork, beef, and chicken are the staples. As well as potatoes and dumplings.
CZECH ROAST DUCK RECIPE
THE INGREDIENTS
1 ONION HALVED, 1 GARLIC BULB HALVED, 1 TBS SALT, 1 TBS OF CARAWAY SEEDS, 2 TBS SOY SAUCE, HALF AN APPLE AND AN ORANGE QUARTERED
1 ONION HALVED, 1 GARLIC BULB HALVED, 1 TBS SALT, 1 TBS OF CARAWAY SEEDS, 2 TBS SOY SAUCE, HALF AN APPLE AND AN ORANGE QUARTERED
THE DIRECTIONS
1. Wash and pat the duck dry. If there is anything in the cavity remove it. Preheat the oven to 210 C. This Temperature should be reduced to 190 after 20-25 minutes in the oven. PLEASE NOTE: These settings are a guideline only as every oven is different. The Duck should be cooked for approximately 1 hour and a half hours, but it depends on your oven. I like to turn the Duck halfway so its roasted on both sides. And then before the time is up, I like to finish roasting the top once again to get the duck nice and brown, and the skin tightened. You can roast on a wire wrack if you wish...I roast the duck in a roasting tray with sliced onions and approximately a quarter cup of water mixed with about 3 tbs of wine.
2. Make sure the duck is bone dry, otherwise achieving crispy skin may be difficult. Sprinkle the bottom of the duck with a third of the salt, then sprinkle the inside of the duck with another third portion of the salt. (The idea is that the bottom, inside, and top of the duck get evenly salted. Sprinkle salt on the top before you place the Duck in the oven.) Stuff the ingredients inside of the Duck.
3. Start with the onion and garlic, then sprinkle the soy sauce inside; not a traditional ingredient but I always use it for extra flavor. Then sprinkle about a tablespoon of the Caraway seeds inside of the Duck, After Salting the top of the Duck Sprinkle the other tablespoon of Caraway seeds on top of the Duck.