Roast Duck Czech Style Recipes

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ROAST DUCK



Roast Duck image

This roast duck recipe, courtesy of Emeril Lagasse, is part of his Duck and Pumpkin Risotto with Spicy Roasted Pumpkin Seeds, which is a delicious dinner to serve your family.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes 2 to 3 cups shredded meat

Number Of Ingredients 3

1 domestic duck, 5 pounds
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 500 degrees.
  • Trim duck of all visible fat. Using a fork, prick the skin all over without piercing the meat; season with salt and pepper. Place duck on a rack set in a roasting pan and transfer to oven; roast for 40 minutes. Reduce heat to 400 degrees and continue roasting until juices run clear when thigh is pierced, about 30 minutes more. Remove from oven and let cool.
  • Reserve any duck fat from roasting pan. Store in an airtight container, refrigerated, up to 2 weeks. Remove skin from duck and discard. Remove meat from bones; discard bones. Shred meat and serve or store in an airtight container, refrigerated, up to 3 days.

ROAST DUCK CZECH STYLE



Roast Duck Czech Style image

Make and share this Roast Duck Czech Style recipe from Food.com.

Provided by Dienia B.

Categories     Whole Duck

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 4

5 lbs duck
1/2 teaspoon caraway seed
2 cups water
salt and pepper

Steps:

  • Sprinkle with salt and pepper and caraway seeds inside and out.
  • Pour 1 cup water in a roasting pan.
  • Put duck breast side down in 350° oven
  • for 1 1/2 to 2 hours. Add more water as needed.

Nutrition Facts : Calories 2293.6, Fat 223.3, SaturatedFat 75, Cholesterol 431.3, Sodium 361.1, Carbohydrate 0.1, Fiber 0.1, Protein 65.3

ROASTED AND BRAISED DUCK WITH SAUERKRAUT



Roasted And Braised Duck With Sauerkraut image

Provided by Mark Bittman

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 6

1 duck, about 4 pounds
Salt and freshly ground black pepper
1 quart sauerkraut, rinsed
2 teaspoons paprika
1/2 cup dry white wine or water
2 bay leaves

Steps:

  • Preheat the oven to 375 degrees. Prick the duck all over with a fork, then sprinkle it with salt and pepper and place it in a large, deep, ovenproof skillet or Dutch oven. Roast the duck for about 1 1/2 hours, checking occasionally to make sure it is browning steadily. (If the duck is barely browning, increase the heat by 50 degrees; if it seems to be browning too quickly, reduce the heat slightly.) When it is nicely browned and has rendered a great deal of fat, pour off all but a few tablespoons of the fat and transfer the pan to the top of the stove.
  • Scatter the sauerkraut around the duck, then sprinkle it with paprika, moisten it with the wine, and tuck the bay leaves in. Turn the heat to low, and cover the pan. Simmer for about 15 minutes, then stir and put some of the sauerkraut on top of the duck.
  • Cook another 15 minutes or so, until the duck is quite tender. Carve and serve.

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Top Asked Questions

How to cook a duck roast in the oven?
Heat oven to 350 F. Pour 1 cup water in the bottom of the roasting pan. Roast duck 1 hour, skimming off excess fat. Turn duck breast-side up and continue to roast uncovered for another hour, basting often, or until an instant-read thermometer inserted into the thigh registers 150 F and the skin is golden.
What to eat in the Czech Republic?
Many Czech restaurant menus will sell roast duck alone as a combination with roast pork (Veprova). Bohemian style duck is pretty simple to prepare and goes extremely well with such accompaniments as yeast raised dumplings, sauerkraut, and sour cream dilled cucumbers. Squeezing in a cold czech pilsner with this meal is the cherry on the sundae. 1.
How do you cook duck breast with balsamic vinegar?
In a small bowl, combine 1/2 cup of balsamic vinegar with the freshly squeezed juice of 1 lemon. Set the duck breast side up again on the roasting rack in the roasting pan.
How do you cook a duck breast with sauerkraut?
Scatter the sauerkraut around the duck, then sprinkle it with paprika, moisten it with the wine, and tuck the bay leaves in. Turn the heat to low, and cover the pan. Simmer for about 15 minutes, then stir and put some of the sauerkraut on top of the duck. Cook another 15 minutes or so, until the duck is quite tender.

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