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Roast Duck with Cabbage and Dumplings

Roast duck with cabbage and dumplings is one of the most festive dishes of Czech cuisine. The duck is salted, seasoned with caraway seeds, and roasted in the oven, regularly basted with drippings so the meat stays juicy and the skin perfectly turns golden and crispy. It is served with braised white or red cabbage and bread or potato dumplings. The preparation requires patience, as the duck roasts for 2-3 hours.

Roast Duck with Cabbage and Dumplings
  • On St. Martin's Day (November 11), roast goose or duck is traditionally served in Czechia.
  • The duck should be roasted skin-side up and regularly basted with drippings for a crispy skin.
  • Caraway seeds are an essential spice for Czech roast duck, and the cabbage is often seasoned with sugar and vinegar.
  • Preparing the duck takes 2-3 hours of roasting at a temperature of about 170-180 °C.
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