Roasted Duck with Czech Flavors

Ingredients

• 1 whole duck (2.5 kg / 5.5 lbs) 1 whole duck (2.5 kg / 5.5 lbs)
• 2 tablespoons caraway seeds 2 tablespoons caraway seeds
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 onion, quartered 1 onion, quartered
• 1 lemon, halved 1 lemon, halved
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 9g)
• Carbohydrates: 1g (Sugars: 0g)
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the duck thoroughly and pat it dry with paper towels.
3. 3.
   In a small bowl, combine the caraway seeds, minced garlic, paprika, salt, and black pepper.
4. 4.
   Rub the spice mixture all over the duck, ensuring it is evenly coated.
5. 5.
   Stuff the cavity of the duck with the quartered onion and halved lemon.
6. 6.
   Place the duck on a rack in a roasting pan, breast side up.
7. 7.
   Pour the chicken broth into the bottom of the roasting pan.
8. 8.
   Brush the duck with vegetable oil to promote browning.
9. 9.
   Roast the duck in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches 75°C (165°F).
10. 10.
    Baste the duck with the pan juices every 30 minutes to keep it moist and flavorful.
11. 11.
    Once cooked, remove the duck from the oven and let it rest for 10 minutes before carving.
12. 12.
    Serve the roasted duck with braised red cabbage and dumplings for a complete Czech dining experience.

Treat your ingredients with care...

• Caraway seeds — Toast the caraway seeds in a dry skillet over medium heat for a few minutes to enhance their flavor before using.
• Duck — Make sure to rinse the duck thoroughly to remove any impurities before seasoning it.

Tips & Tricks

• For extra crispy skin, you can increase the oven temperature to 200°C (400°F) for the last 15 minutes of cooking.
• To add a touch of sweetness, brush the duck with honey or maple syrup during the last 30 minutes of roasting.
• If you prefer a stronger garlic flavor, add more minced garlic to the spice rub.
• Save the rendered duck fat for future cooking. It adds incredible flavor to roasted potatoes or vegetables.
• To ensure even cooking, rotate the duck halfway through the roasting time.

Serving advice

Serve the roasted duck as the centerpiece of your meal, accompanied by braised red cabbage and dumplings. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

Present the roasted duck on a large platter, showcasing its crispy golden skin. Surround it with the vibrant red cabbage and fluffy dumplings for an appealing visual contrast. Drizzle some of the pan juices over the duck for an enticing glossy finish.