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Kachna with Kyselé Kraut – Duck

Kachna with Kyselé Kraut and Bramborové Knedlíky – Duck and Dumplings


  • 1 large duck
  • salt and pepper
  • 1/2 package cumin seeds
  • water
  • roasting pan with lid

Kyselé Kraut Ingredients:

  • 1 package saurkraut
  • 1 onion, chopped (about 1/3 cup)
  • 1/4 cup coarse flour + 2 tbsp
  • 2-3 tbsp sugar
  • 1-2 tbsp cumin
  • 1/2 cup water

Roast Duck Steps:

  1. Take out the innards out of the duck, and place them on the bottom of the roasting pan.
  2. Season the duck inside and out with salt and pepper, and ½ package of cumin seeds on the outside of the duck.
  3. Add ½ inch of water in the roasting pan, place the duck on top of the innards, and the top on the pan.
  4. Roast it at 260 degrees C (500F)  for about 30 minutes to 45 minutes, then at 200 degrees C (400F) for 1 to 1.5 hrs longer.
  5. After 45 minutes, baste the duck with the juices; repeat 2 more times during baking.
  6. Total cooking time of at least 2 hours.

Kyselé Kraut Steps:

  1. Take a package of sauerkraut, drain it and then chop it.
  2. Sauté chopped onion, about 1/3 of a cup.
  3. Add the kraut to the onion, and sprinkled it with coarse flour (about 1/4 cup),
  4. Add 2-3 tbsp sugar, 1-2 tbsp cumin, some water (1/2 cup), and over the course of stirring it, he add another 1-2 tbsp flour if necessary to thicken.

Serve the kraut on the side, and ladle the duck and and kraut with duck drippings. Serve knedle on the side as well.

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