Crispy Roast Duck with Earthy Potato Dumplings and Braised Sauerkraut

A festive Czech meal featuring a whole roasted duck with perfectly crispy skin, paired with soft potato dumplings and tender, tangy braised sauerkraut.

• Prep: 40 min
• Cook: 3 hr 30 min
• Total: 4 hr 10 min
• Servings: 5
• Cuisine: Czech
• Difficulty: Medium

Dietary

• Nut-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• tangy
• rich
• special occasion
• roast

Ingredients

• 1 whole duck (about 5-6 pounds)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon caraway seeds
• 2 pound russet potato
• 1 egg (large)
• 1.5 cup all-purpose flour
• 1 teaspoon salt
• 2 tablespoon vegetable oil
• 2 pound sauerkraut (drained and rinsed lightly if very salty)
• 1 yellow onion (large, diced)
• 1 teaspoon granulated sugar
• 0.5 cup water
• 0.25 cup fresh parsley (chopped)

Instructions

1. Preheat oven to 375°F (190°C). Pat the whole duck dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously inside and out with salt, black pepper, and caraway seeds.
2. Place the duck breast-side up on a rack in a roasting pan. Roast for 3 hours, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and skin is crispy. Drain fat periodically from the roasting pan. Increase oven to 400°F (200°C) for the last 15-20 minutes for extra crispness if needed.
3. While the duck roasts, prepare the potato dumplings: Boil the russet potatoes in their skins until very tender, about 20-25 minutes. Drain, peel, and press them through a potato ricer or mash very thoroughly. Let cool slightly.
4. To the mashed potatoes, add the large egg, 1 1/2 cups of all-purpose flour, and 1 teaspoon of salt. Mix until a dough forms. Do not overmix. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
5. Divide the dough into 3-4 equal pieces. On a lightly floured surface, roll each piece into a log about 1 1/2 inches in diameter. Cut the logs into 1-inch thick pieces.
6. Bring a large pot of salted water to a gentle simmer. Carefully drop the potato dumplings into the water. Cook for 8-10 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and toss gently with 1 tablespoon of vegetable oil or rendered duck fat to prevent sticking.
7. Prepare the braised sauerkraut: In a separate pot, heat the remaining 1 tablespoon of vegetable oil (or rendered duck fat from the duck) over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 5-7 minutes.
8. Add the drained sauerkraut, granulated sugar, and 1/2 cup of water (or chicken broth) to the pot. Stir to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until heated through and flavors are melded, stirring occasionally.
9. Once the duck is done, remove it from the oven and let rest for 10-15 minutes before carving. Carve the duck into serving pieces.
10. Serve the carved crispy roast duck alongside the potato dumplings and braised sauerkraut. Garnish with fresh parsley if desired.

Notes

Duck fat rendered during roasting can be saved and used for cooking vegetables or crispy potatoes. For even crispier skin, prick the duck all over with a fork before roasting.

Nutrition (per serving)

• Calories: 950
• Protein: 55.3 g
• Carbohydrates: 65.8 g
• Fat: 54.7 g
• Fiber: 8.1 g
• Sodium: 1400 mg
• Saturated Fat: 18.5 g
• Sugar: 7.2 g
• Cholesterol: 280 mg