In the Czech Republic, roasted duck is known as “pečená kachna”. The duck is usually seasoned with salt, caraway seeds and sweet red paprika only. Then slowly roasted in the oven until golden brown and crispy but on other hand also tender and juicy.
It is traditionally served alongside potatoes dumplings (or bread dumplings), braised red cabbage and gravy sauce from the roasting.
During feast the roasted duck is a favourite feature
This quite rich Czech classic is often found on the menus of traditional restaurants as well as contemporary modern ones. Also it’s very favourite as the homemade version, usually prepared as a Sunday meal or as a main dish (similar to goose or pheasant) served during festive occasions.
Recommended drink is always lager beer.