Duck on ginger III

Posted on Sep 30th, 2024

by Joseph Bicknell

Categories:

Poultry Recipes

Last Updated on October 26, 2024

Recipe for a proven, very tasty preparation of duck from the old Czech cuisine. Individual portions are then served preferably with red braised cabbage and two or three kinds of dumplings.

Ingredients:

1 pcs kachna smooth flour ginger minced garlic cumin water salt

Procedure:

Crush the cleaned duck with the garlic that has been rubbed with salt and ginger, sprinkle with cumin, place in a roasting tin, pour a little water

Bake in an oven preheated to 180-200°C under a lid, basting occasionally with the juices

Roast in a oven heated to 180-200°C with the lid on./li>

At the end of baking, pierce the skin on the breasts and thighs several times to allow the fat to drain out better and collect it so that it does not burn during baking, finish baking without a lid, no longer basting with the juices, so that the skin is crispy

Remove the soft duck and carve it, set aside in a warm place

Partly strain the juice, lightly dust with flour, stir it and let it boil

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Pour the juice onto plates, add the duck portions, serve preferably with bread dumplings, Karlovarský dumplings and potato dumplings and red cabbage.

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Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.