Silesian-style Roasted Duck with Potato Dumplings

Ingredients

In this Silesian adaptation, the Chinese flavors of the original dish are replaced with traditional Silesian spices and ingredients. The roasted duck is marinated in a blend of Silesian spices, giving it a distinct flavor profile. Additionally, the dish is served with potato dumplings instead of rice, which adds a hearty and comforting element to the meal. We alse have the original recipe for Roasted Duck Rice, so you can check it out.

• 1 whole duck (2 kg / 4.4 lbs) 1 whole duck (2 kg / 4.4 lbs)
• 2 tablespoons caraway seeds 2 tablespoons caraway seeds
• 2 tablespoons marjoram 2 tablespoons marjoram
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon salt 1 tablespoon salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• 1 kg (2.2 lbs) potatoes, peeled and grated 1 kg (2.2 lbs) potatoes, peeled and grated
• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• 2 eggs 2 eggs
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 1/2 cup (120ml) duck fat (for roasting) 1/2 cup (120ml) duck fat (for roasting)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugars: 1g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the caraway seeds, marjoram, paprika, salt, and black pepper to create a spice blend.
3. 3.
   Pat the duck dry with paper towels and rub the spice blend all over the duck, ensuring it is evenly coated.
4. 4.
   Place the duck on a roasting rack in a roasting pan and roast in the preheated oven for approximately 2 hours, or until the skin is crispy and the internal temperature reaches 75°C (165°F).
5. 5.
   While the duck is roasting, prepare the potato dumplings. In a large bowl, combine the grated potatoes, flour, eggs, salt, and nutmeg. Mix well until a dough forms.
6. 6.
   Bring a large pot of salted water to a boil. Shape the potato dough into small dumplings and carefully drop them into the boiling water. Cook for about 10 minutes, or until the dumplings float to the surface.
7. 7.
   Once the duck is cooked, remove it from the oven and let it rest for 10 minutes before carving.
8. 8.
   In a large skillet, heat the duck fat over medium heat. Add the potato dumplings and cook until golden brown on all sides.
9. 9.
   Serve the roasted duck with the crispy potato dumplings and garnish with fresh parsley.

Treat your ingredients with care...

• Duck — Make sure to pat the duck dry before applying the spice blend to ensure a crispy skin.
• Potatoes — Squeeze out any excess moisture from the grated potatoes before mixing them with the other dumpling ingredients to prevent the dumplings from becoming too wet.
• Duck fat — If duck fat is not available, you can substitute it with vegetable oil for frying the potato dumplings.

Tips & Tricks

• For extra flavor, you can add chopped onions and garlic to the roasting pan while cooking the duck.
• To achieve a crispier skin, you can increase the oven temperature to 200°C (400°F) for the last 15 minutes of roasting.
• Serve the roasted duck with a side of braised red cabbage for a traditional Silesian meal.
• If you prefer a lighter version, you can remove the skin from the duck before roasting.
• Leftover roasted duck can be used in sandwiches or salads for a delicious meal the next day.

Serving advice

Serve the Silesian-style Roasted Duck with Potato Dumplings as a main course. Place a portion of the roasted duck on each plate, accompanied by a few potato dumplings. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the roasted duck slices on a platter, with the potato dumplings placed alongside. Drizzle some of the pan juices over the duck for added flavor and moisture. Sprinkle fresh parsley over the dish for a vibrant touch.