Czech-Style Roasted Duck with Braised Sauerkraut

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A beloved Sunday supper across the Czech Republic, this roast duck is rubbed with caraway, marjoram, and garlic, then slow-roasted until the skin turns glassy and crisp. It is traditionally accompanied by sweet, golden-braised sauerkraut and bread or potato dumplings to soak up the rich pan juices.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 42 gFat
• 13 gSaturated Fat
• 12 gCarbs
• 4 gFiber
• 6 gSugar
• 44 gProtein
• 980 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 70 mcgVitamin A

Ingredients

For the Duck

• 1 whole duck (about 4.5 lb / 2 kg), giblets reserved for stock if desired
• 2 tsp fine sea salt
• 1 tsp freshly cracked black pepper
• 1 tbsp caraway seeds, lightly crushed
• 1 tbsp dried marjoram
• 6 cloves garlic, minced
• 1 medium onion, quartered
• 1 small tart apple, cored and quartered
• 1 cup chicken stock or dark beer, for basting

For the Braised Sauerkraut

• 1 lb (450 g) sauerkraut, drained and rinsed lightly
• 4 oz (115 g) smoked bacon, diced
• 1 medium onion, finely chopped
• 1 tsp caraway seeds
• 1 tbsp granulated sugar
• 1 tbsp duck fat or unsalted butter
• 3/4 cup chicken stock
• Freshly ground black pepper, to taste

Directions

1. Pat the duck thoroughly dry inside and out with paper towels; place it breast-up on a rack set inside a roasting pan. If the neck skin is loose, tie it loosely against the body with kitchen twine.
2. In a small bowl, combine the salt, pepper, crushed caraway seeds, marjoram, and garlic. Rub this mixture all over the duck, working some under the skin of the breast and thighs. Stuff the cavity with the quartered onion and apple.
3. Let the seasoned duck rest uncovered in the refrigerator for at least 4 hours, or preferably overnight, to dry the skin for maximum crispness.
4. Preheat the oven to 325°F (160°C). Roast the duck on the rack for about 1 hour and 45 minutes, basting every 30 minutes with chicken stock or beer. Drain excess fat from the pan as needed (reserve for roasting potatoes).
5. For the last 20 minutes, increase the oven to 425°F (220°C) to render the skin crackling and golden; the internal temperature of the thigh should reach 175°F (80°C).
6. Meanwhile, prepare the sauerkraut: render the diced bacon in a heavy skillet over medium heat until crisp. Add the chopped onion and cook until soft, about 5 minutes.
7. Stir in the sauerkraut, caraway seeds, sugar, duck fat, and chicken stock. Cover and simmer gently for 25 to 30 minutes, uncovering near the end so the liquid reduces and the sauerkraut turns sweet and lightly caramelized. Season with pepper.
8. Transfer the duck to a board, tent loosely with foil, and rest for 15 minutes before carving. Carve into leg, thigh, and breast portions and serve hot with generous spoonfuls of sauerkraut and the pan juices.

Cook’s Notes

• Score the duck skin in a fine crosshatch on the breast and thighs before seasoning; this helps the fat render and yields shatteringly crisp skin.
• Czech tradition pairs this duck with pillowy houskové knedlíky (bread dumplings) or bramborové knedlíky (potato dumplings) to mop up the juices.
• Save the rendered duck fat from the roasting pan to roast potatoes or sauté cabbage the next day; it keeps refrigerated for weeks.
• If using a skin thermometer or long probe, aim for thigh meat at 175°F (80°C) and breast meat at no more than 160°F (71°C) so the breast stays juicy.
• A final squeeze of lemon over the carved duck brightens the rich meat and complements the sweet-sour sauerkraut beautifully.

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