Classic Czech Roast Duck with Braised Red Cabbage and Potato Dumplings

Prepare the duck: Pat the duck dry with paper towels. Prick the skin all over with a fork, being careful not to pierce the meat. Rub the duck inside and out with caraway seeds, 1 tablespoon salt, and black pepper. Place the duck on a rack in a roasting pan.

Roast the duck: Roast the duck in an oven at 325°F/160°C for 2 hours, breast-side up. After 2 hours, flip the duck breast-side down and continue roasting for 1 hour, or until the internal temperature reaches 165°F/74°C in the thickest part of the thigh. Drain excess fat periodically.

Prepare the red cabbage: While the duck roasts, melt 2 tablespoons duck fat in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced red cabbage, red wine vinegar, sugar, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, stirring occasionally, until the cabbage is tender.

Make the potato dumplings: Boil the potatoes until very tender, then drain and mash them thoroughly. Let them cool slightly. In a large bowl, combine the mashed potatoes, 1 cup all-purpose flour, 1 large egg, and 1/2 teaspoon salt. Mix until a soft dough forms.

Form and cook dumplings: Bring a large pot of salted water to a gentle boil. With floured hands, roll the potato dough into a log, then cut into 1-inch thick slices. Gently drop the slices into the boiling water. Cook for 8-10 minutes, or until the dumplings float to the surface and are cooked through.

Crisp the duck skin: Once the duck is cooked, increase the oven temperature to 400°F/200°C. Roast the duck for an additional 15-20 minutes, or until the skin is golden brown and crispy. Let the duck rest for 10 minutes before carving.

Serve: Carve the roasted duck and serve immediately with the warm red cabbage and potato dumplings. Drizzle with any pan juices from the duck.