My Favourite Food from Prague | Roasted Czech Duck | with Bread + Potato Dumplings

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is usually cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain is healthier, while stale bread can reduce waste.

Quarter the red cabbage and shred it finely.

Cut up one white onion.

In a large pot, combine the cabbage and onion with a few tablespoons of brown sugar, one tablespoon of caraway seeds, a pinch of salt, and two tablespoons of white vinegar. Stir and cover.

Braise the cabbage and onion mixture on low to medium heat for a couple of hours.

Season the duck legs with a pinch of salt and caraway seeds.

In a roasting pan, add about 50 grams of lard and place the duck legs in.

Roast the duck in a preheated oven at 200°C for about 20 minutes.

Reduce the oven temperature to 160°C and add a little water to the roasting pan.

Cook the duck slowly until tender.

Peel and boil potatoes until tender, then mash them until smooth.

Mix the mashed potatoes with 220 grams of all-purpose flour, two whole eggs, and a pinch of salt to form a dense mixture.

Knead the mixture gently and shape it into dumplings.

Cook the potato dumplings in boiling water for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens