Ukrainian Roast Duck

Pechena kachka

Preparation info

  • Makes


    • Difficulty


Appears in

The New Ukrainian Cookbook

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

  • About

Ducks are plentiful in Ukraine. In this recipe, the initial slow cooking and pricking of the skin helps to draw out any extra fat. The finish of blackberry brandy crisps the skin and is just delectable. A four-pound duck after roasting will feed only two people, so plan accordingly.


  • 1 (4-pound) duck
  • 1 tablespoon coarse salt
  • ½


Preheat the oven to 300°F. Trim all the excess fat and excess skin from the duck and prick the skin all over with a sharp needle or skewer, being careful not to pierce the meat. Season the duck all over with salt and black pepper. Tie the legs together with kitchen string. Place the du