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Whole roast duck with apples and red cabbage
Whole duck stuffed with apples, roasted covered until tender, then uncovered until crisp. Served with sweet-and-sour red cabbage. Serves 4.
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- Prep time
- 30 min
- Cook time
- 3 hr
- Temperature
- 170 °C (340 °F)
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Roast duck with braised red cabbage makes a festive lunch for St. Martin's Day or the Sundays of Advent. The duck first roasts slowly, covered, at 170 °C (340 °F) for about two and a half hours to tenderize the meat and render the fat, then finishes uncovered until crisp. The whole process takes about three and a half hours, but the oven does most of the work.
Serve it with sweet-and-sour red cabbage with apple and lokše, Slovak potato flatbreads, or Slovak steamed bread dumplings. Save the rendered duck fat to spread on bread or use in lokše.
Ingredients
Duck
Braised red cabbage
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Instructions
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Season the duck
Pat the duck dry with paper towels and trim off the excess fat around the cavity opening. Rub the duck inside and out with the salt, caraway seeds, marjoram, and crushed garlic.
Stuff with apples
Quarter and core the apples, then place them inside the duck. Set the duck breast-side down in a roasting pan and pour in 250 ml water.
Roast covered
2 hr 30 minCover the roasting pan with a lid or aluminum foil and roast the duck at 170 °C (340 °F) for about 2 and a half hours, allowing approximately 1 hour per kilogram. Halfway through, turn the duck breast-side up, and baste with the pan juices every 30 minutes. If the water evaporates, add a little more.
Finish until crisp
30 minRemove the lid, increase the temperature to 210 °C (410 °F), and roast for another 20–30 minutes, until the skin is browned and crisp. The duck is done when the juices run clear when the thigh is pierced and a thermometer inserted into the thickest part of the thigh reads at least 74 °C (165 °F).
Braise the red cabbage
50 minWhile the duck roasts, trim the cabbage, remove the tough core, and slice it into thin strips. Sauté the finely chopped onion in the fat, then add the cabbage, caraway seeds, vinegar, and sugar and stir; the vinegar helps preserve the cabbage's red color. Add the water, season with salt, cover, and simmer for 40–50 minutes, until tender. Finally, stir in the grated apple and adjust the seasoning with salt, sugar, and vinegar.
Carve and serve
Let the duck rest for 10 minutes, then carve it into leg and breast portions. Serve with the braised cabbage and lokše, Slovak potato flatbreads, or Slovak steamed bread dumplings. Pour the rendered fat into a jar and refrigerate.
Tip: If you have time, season the duck a day ahead and refrigerate it overnight so the seasoning penetrates the meat and the skin dries out for a crisper finish.
This recipe was translated from the Slovak original: Pečená kačica celá s jablkami a dusenou červenou kapustou
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