• Andrew Zimmern Cooks: Bohemian Roasted Duck with Caraway


Roasted Duck with Caraway & Orange

By Andrew Zimmern

When I was growing up in NYC in the ’60s, my dad would take me out every week for roast duck at the amazing Czech and Eastern European restaurants that helped define our neighborhood for generations. We always ordered the Bohemian duck, which is simply roasted with caraway and served with a sweet and tart orange sauce. It’s a simple recipe that I hope you make part of your family tradition.

Watch Andrew make this recipe:

Bohemian Roasted Duck with Caraway

Servings: 4


  • 1 large duck, roughly 5 pounds
  • 2 tablespoons kosher salt
  • 2 tablespoons caraway seeds
  • 1/2 cup fresh squeezed orange juice

The Sauce

  • 4 cups rich poultry stock, preferably homemade duck or chicken stock
  • 1 cup fresh squeezed orange juice
  • 1/4 cup Grand Marnier
  • 1/4 cup sugar
  • 1 teaspoon lemon juice
  • 1 shallot, minced
  • 6 cloves
  • Zest of 1 orange
  • 1 cinnamon stick


Wash and dry the duck. Prick it all over with a small sharp fork. Sprinkle with the salt, inside and out. Let rest 24 hours on a rack unwrapped in your refrigerator.

Take the duck out of the fridge and let come to room temperature. Remove the wing tips and save for stock or discard.

Preheat oven to 400 degrees F.

In a small dry skillet, lightly toast the caraway seeds.

Prick the duck all over again and season with the caraway, rubbing it into the duck inside and out.

Place one inch of water in the bottom of a deep roasting pan. Place the duck on a rack in the roasting pan.

Roast for roughly 100 minutes, until duck is a deep golden brown. Baste during the last 30 minutes of cooking with the orange juice, reserving a few tablespoons to baste when the duck comes out of the oven.

While the duck is cooking, make the sauce. Place the stock, orange juice and Grand Marnier in a saucepan over high heat. Bring to a boil, reduce heat to maintain a simmer and reduce until thickened, about 30 minutes.

Place the sugar and lemon juice in a saucepan over medium heat and caramelize.

When the sugar begins to turn brown, stir in the shallots, cloves, orange zest and cinnamon stick. Cook for a few minutes, then add the stock mixture and stir to combine. Allow this to reduce over medium heat for about 15 minutes. Strain before serving.

When the duck has finished roasting, remove from oven and let rest for 10 minutes. Baste once again with a little orange juice. Carve the duck and serve, drizzling with the sauce.

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