Bohemian Roast Duck (Pecena Kachna)
Pecena kachna is a simple Bohemian-style duck from the Czech Republic, flavored distinctively with caraway and garlic.
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Instructions
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Preheat the oven to 350 F.
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Trim duck wing tips and excess fat; allow the duck to reach room temperature for about 2 hours.
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Pierce the duck's fat all over with a fork, avoiding the meat.
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Season the duck's interior and exterior liberally with salt, chopped garlic, and caraway seeds.
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Place the duck breast-side down on a rack in a lidded roasting pan with 1 cup of water.
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Roast covered for 1 hour, periodically skimming excess fat.
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Turn the duck breast-side up, then roast uncovered for another hour, basting frequently, until the thigh reaches 150 F and the skin is golden.
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Rest the duck for 10 minutes before carving.
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Serve with roasted vegetables, braised cabbage, or boiled potatoes.