Duck in the Moravian way (with cabbage and lokšemi)

Last Updated on August 4, 2024

Golden roasted duck served with braised white cabbage prepared in sweet and sour sauce and potato sticks.

Ingredients:

For the duck: 1 piece of duck ready to cook 2 pcs onions 4 pcs garlic cloves tr> 2 tbsp smooth flour cumin salt For cabbage: 1 kg of white cabbage 1 pc cheese potatoes 1 pc large onion 1 tbsp smooth flour cumin water vinegar sugar oil salt Salt

:

400 g of boiled potatoes 130 g smooth flour 4 g salt fat or butter for spreading

Procedure:

Salt the washed and rinsed duck inside and out, season with salt and pepper, place in a roasting pan, add onion rings and garlic slices, cover lightly with water and roast, covered at first, turning the duck during roasting and basting with the hot juices, basting with water as needed

.Towards the end of the roasting process, the duck is roasted uncovered, nicely browned, removed from the roasting tin, carved, excess fat drained off into a cup, the remaining juice is squeezed out into fat and dusted with flour, after frying, pour water, boil the juice and strain through a fine colander

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Serve individual portions of the duck with sauteed cabbage, topped with the juice and the sliced potatoes.

Cabbage preparation:

Cut the stem out of the cleaned cabbage head, grate or cut the cabbage into noodles, boil hot water in a colander, transfer to a pot, cover with water, cover with a lid and simmer for 30 minutes

.While the cabbage is simmering, put the lard in the other pot, add the finely chopped onion, season it, sauté until the onion turns golden, then add the plain flour, fry it briefly, remove the roux from the heat source and transfer it to a bowl

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Peel the potato, grate

Stir the roux into the soft cabbage, add the grated potato, simmer for another 5 to 10 minutes

At this stage, season the cabbage with salt, vinegar and sugar, stir and simmer briefly.

Preparation of lokši:

Prepare the lokše preferably on a cast iron pan or plate; put the pan on a heat source and let it warm up

Grate the boiled, peeled potatoes, add flour, salt, make a dough, from which roll the roll

From the roll cut off parts of the dough, on a floured roll form pancakes – lokše thick max 3 mm

Bake the pancakes in a cast iron pan for 3-4 minutes, put the baked pancakes in a bowl and brush one of the sides with melted lard or butter.

Note:

Photo: Naďa Indruchová