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.