Czech name: Kachna na medu a víně se zelím a bramborovým česnekovým knedlíkem

Written by Tereza Kralova

Duck is a traditional Czech dish, which is usually served on special occasions such as birthdays, St. Wenceslas Day, and Christmas Day. Roasted duck in the Czech Republic is usually prepared with Czech potato dumplings and red or white cabbage.


Roasted duck
1 fresh duck
1/2 cup salt
1/2 cup honey
1 cup water
1  1/2 cup red wine
3 pinches caraway seeds

Stewed cabbage
1 smaller red or white cabbage
1 cup apples
2 small onions
1/3 cup prunes
2 Tbs lard for frying
1/3 cup vinegar
1/2 cup granulated sugar
salt to taste

Potato garlic dumplings
1 lb potatoes
1 egg
4 garlic cloves
1/2 cup Wondra instant flour
1 handful marjoram
salt and ground black pepper to taste


Roasted duck
Preheat the oven to 390F. Clean the duck. Then season it with salt, rubbing the salt thoroughly into the meat. Next, season it with caraway seeds. Then pour honey over it. Put the duck on a roasting pan, and pour red wine and water over it. (For better taste, you can let the duck marinate overnight.) Place the roasting pan in the oven and bake at 390F for about 20 minutes. Then cover it with a lid and continue baking at 330F for about 2 hours. During baking, baste the meat with juice and eventually add water or wine to taste. At the end of the two hours, open the lid and continue baking until the crust is golden brown.

Stewed cabbage
In a pot, dissolve the lard on a gentle flame to prevent it from burning. Cut the onion into small cubes, add to the lard, and fry until golden brown. Cut the red or white cabbage into strips and add to the onion. Pour in granulated sugar and let it caramelize lightly. Add sliced prunes, water, and vinegar and let stew for about 20 minutes under a lid. Finally, grate the apples finely, stir them into the mix, briefly stew, and then, if needed, season with salt, sugar, or vinegar.

Potato garlic dumplings
Wash unpeeled potatoes. Bring water to a boil in a pot. Then put the potatoes in the boiling water, cover the pot with a lid, and boil for about 10 minutes. After they have cooled, peel the potatoes and grate them coarsely. Add Wondra instant flour, eggs, crushed garlic, marjoram, salt and pepper. Finally, fry the bacon lightly in a pan and then mix it into the dough. Knead the dough quickly and properly. (Beware — potato dough thins quickly!) Create rolls and cook them for 15-20 minutes in salt water or, better yet, in steam.

Cut freshly cooked dumplings with thread and serve 3-5 pieces per serving, depending on the size of the dumplings. Add red or white cabbage – either can be served, depending on the tastes of the diner, because each cabbage has a unique taste. Cut the baked duck into four portions using poultry shears and add a serving next to the cabbage. Finally, cover the dumplings and cabbage with juice. You can also decorate the dish with fried onions.

Enjoy your meal!

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