Stuffed Roast Duck with Moravian Cabbage

Name: Stuffed Roast Duck with Moravian Cabbage (Pečená kachna/Pečená kačka)
Cuisine: Slovakian
Ingredients: 1 French baguette; 100 ml/3½ fl oz/scant ½ cup milk; 3 eggs; 15 ml/1 tbsp fresh chopped parsley; 150 g/5 oz liver pâté; 1 duck, about 2 kg/4½ lb, at room temperature; salt and ground black pepper; salt and ground black pepper; dumplings or potatoes, to serve; dumplings or potatoes, to serve; 1 pale green tightly packed cabbage, cut thinly; 1 pale green tightly packed cabbage, cut thinly; 5 ml/1 tsp caraway seeds; 2 white onions, peeled and chopped; 50 g/2 oz/¼ cup butter, or lard or white cooking fat; 50 g/2 oz/¼ cup butter, or lard or white cooking fat; 50 g/2 oz/¼ cup butter, or lard or white cooking fat; 50 g/2 oz/½ cup plain (all-purpose) flour; 1 potato, grated; 15-30 ml/1-2 tbsp caster (superfine) sugar; 30-75 ml/2-5 tbsp white vinegar

Pečená kachna/Pečená kačka

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

Duck is a popular dish, but is also considered a delicacy. The traditional Czech and Slovak way of eating this bird is with cabbage and dumplings. There are many ways of preparing cabbage – this one, served with sweet-and-sour Moravian cabbage, is particularly tasty.

Ingredients

1 French baguette
100 ml/3½ fl oz/scant ½ cup

Europe
Czech Republic
Slovakia
Main course
Eastern Europe

Method

Preheat the oven to 190°C/375°F/Gas 5. Dice the baguette into 2.5cm (1in) cubes, then spread them out in a baking tray or ovenproof dish. Toast in the preheated oven for 10 minutes. Leave the oven turned on.
Beat together the milk, eggs, parsley and se