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Roast Duck with Stuffing, Karlovy Vary Dumplings, Sauerkraut

By chef Guláš

Traditional St. Martin's family feast (if you can't manage to get a goose, of course) consisting of a whole roast duck stuffed with stuffing and a variation of two side dishes: Karlovy Vary dumplings and sauerkraut.

1 h 45 min
Medium

11 min prep · 1 h 34 min cook

Roast Duck with Stuffing, Karlovy Vary Dumplings, Sauerkraut
1307 kcal · per serving
Protein 72g Carbs 64g Fat 82g
Ingredients

What you will need

8 items · serves 1
  • Duck whole 0.25 pcs
  • Carlsbad dumpling 3 slice
  • Sour white cabbage 100 g
  • Bread Roll 1.5 pcs
  • Eggs 1 pcs
  • Milk 75 ml
  • Caraway seeds 0.5 tsp
  • Parsley 0.25 pcs

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

10 steps · 1 h 34 min cook

  1. Prepare the ingredients. Prepare all the ingredients – we'll be cooking from them in a moment 🍗✨

  2. Cut the bread roll. Cut the roll into medium-sized cubes.

  3. Chop the parsley. Finely chop the parsley.

  4. Mix the stuffing. In a large bowl, mix the diced roll, milk, parsley and eggs. Season with salt and pepper and mix thoroughly.

  5. Score the skin and season the duck. Lightly score the skin on the duck breast, close the neck with a skewer or tie it with kitchen twine, and coat the duck with caraway seeds, salt and pepper.

  6. Stuff the duck. Fill the duck with the prepared stuffing and close the opening with a skewer or tie it with kitchen twine.

  7. Roast the duck (covered). Cover and roast in the oven at 180 °C for about 1 hour.

  8. Uncover the duck and continue roasting. Then uncover and roast for another 30 minutes, until the skin is nicely crispy.

  9. Heat the dumpling. Heat the Karlovy Vary dumplings.

  10. Serve. Serve with sauerkraut and a Karlovy Vary dumpling 🍽️✨

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