Pečená kachna se zelím
Pečená Kachna se Zelím, or roast duck accompanied by sauerkraut and dumplings, is an iconic dish in Czech cuisine, deeply rooted in tradition and often reserved for momentous occasions. This dish embodies a perfect blend of textures and flavors, making it a true celebration of the nation’s rich culinary legacy.
The art of roasting duck to perfection
The preparation of this dish requires patience and skill to achieve the ideal balance between crispy skin and tender, succulent meat. The duck is carefully seasoned with a blend of garlic, onions, salt, and caraway seeds, which enhance its natural flavors. It is then slow-roasted for several hours, allowing the fat to render gradually, resulting in irresistibly juicy and flavorful meat encased in a perfectly crisp golden-brown skin.
The perfect pairing: sauerkraut and dumplings
A well-prepared Pečená kachna se zelím is incomplete without its signature side dishes—tangy sauerkraut and fluffy dumplings. The sauerkraut, whether made from red or white cabbage, is slow-cooked with onions, sugar, and sometimes bacon or caraway seeds to achieve a delightful balance of sweetness and acidity that contrasts beautifully with the richness of the duck.
The dumplings, or knedlíky, are a staple in Czech cuisine and play a crucial role in this dish. Typically, both bread dumplings (houskové knedlíky) and potato dumplings (bramborové knedlíky) are served, each offering a unique texture. Their soft and pillowy consistency makes them the perfect vehicle for absorbing the rich duck drippings and the flavors of the sauerkraut.
A dish for special gatherings
Though this dish is enjoyed year-round, it holds special significance during celebrations, family reunions, and festive occasions. Following Christmas, many Czech households elevate this dish further by substituting the duck with goose, creating an even more luxurious feast. Whether served during a grand holiday dinner or a cozy Sunday gathering, Pečená Kachna se Zelím remains a timeless expression of Czech hospitality and culinary mastery.
With its expertly roasted duck, flavorful sauerkraut, and comforting dumplings, this dish is more than just a meal—it is a cherished tradition, a taste of home, and a testament to the artistry of Czech cooking, passed down through generations.
Traditional Recipe for Pečená Kachna se Zelím
Ingredients:
For the Duck:
- 1 whole duck (about 2 kg)
- 2 tsp salt
- 1 tsp ground black pepper
- 2 tsp caraway seeds
- 4 garlic cloves, minced
- 1 onion, quartered
- 250 ml water
For the Sauerkraut:
- 500 g sauerkraut (white or red)
- 1 small onion, finely chopped
- 1 tbsp sugar
- 1 tbsp lard or oil
- 1 tsp caraway seeds
- 100 ml water
- Salt and pepper to taste
For the Dumplings:
- 500 g flour
- 250 ml milk
- 1 egg
- 10 g yeast
- 1 tsp salt
- 1 bread roll, diced
Preparing the duck:
- Preheat the oven to 180°C.
- Rinse the duck inside and out, then pat dry with paper towels.
- Rub the duck with salt, pepper, and minced garlic. Sprinkle with caraway seeds.
- Place the quartered onion inside the duck.
- Put the duck in a roasting pan, add 250 ml water, and roast uncovered for about 2.5-3 hours, occasionally basting with rendered fat.
- If needed, increase the temperature to 200°C for the last 15 minutes to achieve crispy skin.
Preparing the sauerkraut:
- Heat the lard or oil in a pan and sauté the chopped onion until golden.
- Add the sauerkraut, sugar, caraway seeds, and water. Stir well.
- Cover and simmer for about 30 minutes to blend the flavors. Add salt and pepper to taste.
Preparing the dumplings:
- In a bowl, mix flour and salt. Dissolve the yeast in warm milk and let sit for 10 minutes.
- Add the yeast mixture and egg to the flour. Knead into a soft dough.
- Incorporate the diced bread roll and let the dough rise for about 45 minutes.
- Shape into two rolls and boil in salted water for 20 minutes, turning occasionally.
- Slice and serve warm.
Serving suggestions
Arrange pieces of tender roasted duck on a plate alongside a portion of sauerkraut and slices of fluffy dumplings. Drizzle with aromatic duck juices for extra flavor. For a truly Czech experience, enjoy this dish with a glass of Czech beer or dry white wine!
With its juicy duck, fragrant sauerkraut, and delicate dumplings, this dish is more than just a meal—it’s a living tradition, a taste of home, and a testament to the artistry of Czech cuisine passed down through generations.
