• Bohemian Roasted Duck with Caraway


Czech-Style Roasted Duck

By Andrew Zimmern

Serve this roasted duck with braised red cabbage and sliced potatoes sautéed crisp in some reserved duck fat for the authentic Czech experience.

Bohemian Roasted Duck with Caraway

Servings: 3 to 4


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


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

Remove the duck and let come to room temperature.

Preheat oven to 400 degrees.

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 the duck is a deep golden brown. Baste during the last 30 minutes of cooking with the orange juice.

Let duck rest for 10 minutes before carving and serving.

Photograph by Madeleine Hill. 

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