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ROAST DUCK WITH RED CABBAGE AND POTATO PANCAKES (LOKŠE)

(serves 4)

Roast duck (or goose) is a traditional seasonal dish enjoyed across the country, particularly in the lowlands. No proper harvest celebration is complete without it. This festive dish is well worth the time and effort required to prepare it!

List of ingredients

Method

  • Preheat oven to 300°F (150°C).

  • Wash and pat dry the duck. Rub salt and pepper all over, then sprinkle with caraway seeds.

  • Place apple halves inside the duck's cavity.

  • Put the duck in a baking tray, add water and onions. Cover with a lid or foil.

  • Bake for 4 hours.

  • Mix honey and paprika.

  • After 4 hours, brush this mixture over the duck.

  • Increase oven temperature to 360°F (180°C) and bake uncovered for another 30 minutes until crispy.

For the duck:

  • 1 duck (about 2.3 kg or 5 lbs), giblets removed

  • 1 apple, halved

  • 2 onions, peeled and halved

  • 1 tbsp sweet paprika

  • 2 tbsp honey

  • 2 tsp caraway seeds

  • Salt and pepper to taste

  • 120 ml (½ cup) water

List of ingredients

Method

  1. Heat oil or pork lard in a medium pot, sauté onion until soft.

  2. Add cabbage and bay leaves and cook for 2 minutes.

  3. Add wine, cover and simmer until soft, around 35 minutes.

  4. Uncover, salt, caraway seeds and sugar. 

  5. Add vinegar to taste at the end.

  6. Remove from heat and set aside.

For the stewed red cabbage:

  • 1 onion, chopped

  • 2 tbsp vegetable oil or pork lard

  • 1 small head red cabbage, finely chopped

  • 1 tbsp caraway seeds

  • 1 tbsp vinegar

  • 3 tbsp sugar

  • 3 bay leaves 

  • 1 cup of red wine

List of ingredients

Method

  1. Boil unpeeled potatoes until tender. Cool completely (preferably overnight), then peel and finely grate.

  2. Add salt to grated potatoes, then gradually mix in flour to form a non-sticky dough.

  3. On a floured surface, shape dough into a 2-3 inch diameter log. Cut into 1 inch thick slices.

  4. Flatten each slice with your hand, then roll out to 1-2 mm thickness on a floured surface.

  5. Cook on a dry, hot pan until dark spots appear on both sides.

  6. Brush one side with oil or pork fat before serving.

  7. Serve the crispy duck with the stewed red cabbage and potato lokše on the side.

For the potato pancakes

  • 6 medium potatoes

  • 125 g (1 cup) all-purpose flour, plus extra for dusting

  • Oil for greasing

  • Salt to taste

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