A Hearty Slovak Feast: Roasted Duck with a Garlicky Punch
Details
A crispy-skinned duck with a garlicky kick, perfect for a festive table.
Ingredients
*For the Roasted Duck
*For the Braised Red Cabbage
*For the Potato Lokše (Flatbreads)
Instructions
Prepare the Duck
Thoroughly wash the duck inside and out and pat it dry. Rub it generously with salt, pepper, and caraway seeds, making sure to get some inside the cavity as well. Place the sliced garlic inside the cavity and/or make small incisions in the skin to stuff the garlic slices in. For best results, let the seasoned duck rest in the refrigerator overnight.
Roast the Duck
Preheat your oven to 180°C (350°F). Place the duck in a roasting pan, add a splash of oil to the bottom, and pour in a little water. Roast covered for about 2 hours. After this initial cooking time, uncover the duck, baste it with its own fat, and continue to roast for another 60-90 minutes, or until the meat is tender and the skin is golden brown and crispy.
Prepare the Cabbage
While the duck is roasting, prepare the cabbage. In a large pot, heat the lard or oil and sauté the chopped onion until soft. Add the sugar and let it caramelize slightly. Add the shredded red cabbage, season with salt, pepper, and caraway seeds, and stir well. Pour in a little water, cover, and let it simmer until the cabbage is tender, about 30-40 minutes. Towards the end of the cooking time, stir in the vinegar to taste.
Make the Lokše
Peel the cooled, pre-boiled potatoes and grate them finely or press them through a potato ricer onto a work surface. Add the salt and flour, then quickly work the ingredients into a smooth, non-sticky dough. Be careful not to overwork the dough. Divide the dough into small balls. On a well-floured board, roll each ball into a very thin, round flatbread.
Cook the Lokše
Heat a dry, heavy-bottomed skillet or cast-iron pan over medium-high heat. Cook each flatbread for 1-2 minutes per side, until light brown spots appear. As they come off the pan, immediately brush each hot lokša generously with the melted duck fat from the roasting pan. Stack them to keep them warm.
Serve
Carve the roasted duck and serve immediately with the braised red cabbage and a stack of warm, greasy lokše.
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