Roast Duck with Braised Red Cabbage and Potato Dumplings

Roast Duck with Braised Red Cabbage and Potato Dumplings

A festive Czech meal featuring a whole roast duck with irresistibly crispy skin, accompanied by a sweet and sour braised red cabbage and tender potato dumplings.

Dietary

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Ingredients

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Remove neck and giblets from the duck cavity. Score the duck skin in a diamond pattern, being careful not to cut into the meat. Prick the skin all over with a fork or sharp knife.
  2. Season the duck generously inside and out with 1 tablespoon salt, 1 teaspoon black pepper, and 2 teaspoons caraway seeds. Stuff the cavity with 1 large quartered yellow onion and 2 quartered Granny Smith apples.
  3. Place the duck on a rack in a roasting pan. Roast for 30 minutes at 375 degrees Fahrenheit. Reduce oven temperature to 325 degrees Fahrenheit and continue roasting for 2 to 2 1/2 hours, or until the internal temperature of the duck thigh reaches 175 degrees Fahrenheit and the skin is crispy and golden brown. Periodically baste the duck with its own rendered fat and drain excess fat from the roasting pan as it accumulates. Save the rendered duck fat for the cabbage.
  4. While the duck roasts, prepare the braised red cabbage. In a large Dutch oven or pot, heat 2 tablespoons of the reserved duck fat (or vegetable oil) over medium heat. Add 1 medium thinly sliced yellow onion and cook for 5-7 minutes until softened.
  5. Add the thinly sliced red cabbage, grated Granny Smith apple, 1 teaspoon salt, and 1/2 teaspoon black pepper. Sauté for 10 minutes until the cabbage begins to soften. Stir in the white vinegar, 2 tablespoons sugar, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and braise for 45-60 minutes, or until the cabbage is tender. Stir occasionally. Season with additional salt and black pepper to taste.
  6. For the potato dumplings, once the 3 pounds russet potatoes are peeled and boiled until tender, drain them thoroughly. While still warm, either rice them through a potato ricer or mash them very smoothly in a large bowl.
  7. Add 1 1/2 cups all-purpose flour, cornstarch, 2 large eggs, and 1 teaspoon salt to the mashed potatoes. Mix quickly but thoroughly until just combined. Do not overmix, as it can make the dumplings tough.
  8. On a lightly floured surface, divide the potato mixture into two equal portions. Roll each portion into a cylindrical log, about 2 inches in diameter and 8-10 inches long. You may also make small individual dumplings if preferred.
  9. Bring a large pot of salted water to a gentle simmer. Carefully place the potato dumpling logs into the simmering water. Cook for 20-25 minutes, or until cooked through. Remove from water with a slotted spoon and immediately cut into 1/2-inch to 3/4-inch thick slices. Keep warm.
  10. Once the duck is roasted, remove it from the oven and let it rest on a cutting board, tented with foil, for 15-20 minutes before carving.
  11. Carve the duck into serving portions. Serve hot with generous servings of the braised red cabbage and sliced potato dumplings. Spoon some of the pan juices over the duck if desired.

Notes

Draining the rendered duck fat from the roasting pan helps ensure crispy skin and prevents the duck from frying rather than roasting. The braised cabbage can be made a day in advance and reheated.

Nutrition (per serving)