Czech Roasted Duck
Prep time
Cook time
Total time
Slowly roasted and simply spiced, Czech roasted duck is among the very best tasting duck recipes you will ever taste!
Recipe type: Duck, Poultry, Christmas, Holiday, Dinner
Cuisine: Czech, Fusion
Serves: 4
  • !Duck Ingredients:
  • one duck weighing 3kg or 6.6 lbs (make sure it’s fresh or fully defrosted)
  • 1 small granny smith apple, cored and quartered
  • 1 bunch of flat leaf parsley, with stems and leaves
  • 1 small onion, peeled and quartered
  • 3 garlic cloves, crushed
  • fine sea salt, to rub outside and cavity too
  • whole caraway seeds, you'll need enough to rub all over outside and inside too
  • 1 coffee mug full of water
  • !Gravy Ingredients:
  • bag of giblets from cavity
  • 2 stalks of parsley, stems and leaves
  • 2 cloves of garlic, crushed
  • sea salt to taste
  • ground black pepper to taste
  • water
  • !Suggested Accompaniments:
  • bread dumplings
  • sauerkraut
  • stewed red cabbage
Duck Instructions:
  1. Heat the oven to 180°C or 356°F, and have a large and deep roasting dish ready. In the cavity you’ll find a bag of giblets, remove it and set it aside — we will need it for the gravy so don’t throw it away. Next trim off all excess fat from the duck and discard, then make small incisions across all of the skin to help it drain off the fat as it roasts. Rub the entire duck outside and inside with sea salt and whole caraway seeds. Then stuff the apple, onion, garlic and parsley (you’ll need to fold the parsley in order for it to fit inside) into the cavity. If you'd like you can now tie together the legs, or leave them untied. Pour the water into the roasting dish, then gently place the stuffed duck (breast side up) into the dish. Place in centre of oven and roast breast side up at 180°C or 356°F for 1 hour. After one hour flip the duck, breast side down, and roast another hour. For the last or 3rd hour, turn the heat up to 200°C or 392°F then gently flip the duck again to breast side up. As the duck is roasting the entire 3 hours keep basting and brushing with the grease from the bottom of the roasting dish. Also you might want or need to keep pricking fattier parts of the skin to help it drain off. If too much grease if building up in the dish you can remove it and set aside on the counter.
  2. After the 3 hours the duck will be cooked through, the skin will be crispy and the meat nice and juicy. Place the duck on a large cutting board or serving tray to allow to cool before carving and serving. Save the dripping in the bottom of the pan to make the gravy and for other cooking needs.
Gravy Instructions To Begin During Last Hour of Duck Roasting:
  1. You will want to start cooking the gravy in the last hour that the duck is roasting. Open the bag of giblets and rinse. (I like to set the liver aside so I can fry it in a little oil and snack on while the duck is cooking — it tastes great!) Place the giblets in a small pot then add the parsley, onion, garlic, a large pinch of sea salt and ground black pepper. Pour in just enough water to cover the ingredients by 5 cm or 2 inches. Cover and simmer for one hour, making sure not to allow the water to evaporate because we need it to make the gravy.
  2. After one hour of simmering and once the duck has been removed from the oven: use a fine sieve to strain the juices and fat from the roasting pan. You can discard the chunky bits but reserved the drippings. Next you’ll have to adjust to your taste, pour in one ladle at a time of the strained baking juices into the boiled giblets broth. Mix and allow to simmer for 15 minutes then taste and add more strained drippings if desired — in total I added 2 full ladles of the strained juices into the giblet broth to make my gravy. Once the taste is to your liking strain the gravy and discard the giblets and vegetables and pour the gravy back into the pot. In a small bowl mix 1.5 tablespoons of all purpose flour with some of the gravy until it is a thick, lump-free mixture, then pour it into the pot and allow to simmer until the gravy thickens.
  1. Plate each serving with 3 dumplings, red cabbage, sauerkraut and a bit of the gravy or allow each person to pour their own gravy. And don't forget to serve with a Czech beer!
This recipe is for duck but it can also be made using goose as long as the roasting times are adjusted.

Recipe by Spicie Foodie ™ at