Czech festive recipe - slow baked Wenceslas duck with dumplings and white cabbage

The main traditional Czech dish - festive roasted duck with dumplings and cabbage - belongs to the category of festive Czech cuisine. Czech holiday duck recipe - baked Wenceslas duck with dumplings and stewed cabbage with caraway seeds. The secret to cooking Czech duck is low temperature and long baking in the oven - the duck is cooked slowly in the oven and at low temperature - long simmering duck. A simple recipe for cooking duck with dumplings and boiled cabbage in Czech Ingredients: For duck - duck, salt, cumin For cabbage - cabbage, onions, salt, vinegar, flour, juice and fat from duck For gravy - flour, juice and fat from duck Dumplings Cooking the Duck: We wash the duck, dry it, salt inside and outside, sprinkle with caraway seeds Put in a baking dish with the breast up, do not pour, do not add oil, just cover and put in a cold oven, which we turn on at 120 ° C. Bake without opening for 4-6 hours. Then remove the top lid, pour out the juice and fat and bake for about 20 minutes at 200 ° C. White cabbage is suitable for the duck. Peel the onion, chop finely and fry in hot oil. Add cabbage and stir. Simmer the cabbage a little, about 5-10 minutes. Season it with vinegar, sugar, salt,. Mix flour with a little water and thicken the cabbage. Add the fried onion and steamed dumplings. 0:00 Cooking the Duck 6:47 Cooking gravy 11:00 cabbage Cooking 20:15 Dumplings Cooking