Pečená kachna s bramborovými knedlíky a červeným zelím Roast Duck with Potato Dumplings and Red Cabbage

Preheat the oven to 200°C. Score the duck legs' skin in a crosshatch pattern, then season both sides with 1 tsp salt, pepper, and caraway seeds.

Place the duck legs skin-side down in a cold oven-safe skillet. Set over medium heat and cook for 8–10 minutes until the skin is golden and crisp. Flip and sear the other side for 2 minutes.

Transfer the skillet to the preheated oven and roast for 20–25 minutes until the internal temperature reaches 75°C. Remove and let rest.

While the duck roasts, peel and grate the potatoes into a bowl. Squeeze out excess liquid with your hands. Add potato starch, egg, and ½ tsp salt. Mix into a dough.

Shape the potato dough into two 5 cm thick rolls. Bring a large pot of salted water to a boil, then drop in the rolls. Boil for 15–18 minutes until they float and feel firm. Drain and slice into 2 cm rounds.

Meanwhile, finely shred the red cabbage and dice the onion. Melt butter in a saucepan over medium heat. Sauté the onion for 3 minutes, then add cabbage, grated apple, vinegar, sugar, and ¼ tsp salt. Cook covered for 10 minutes, stirring occasionally, until tender.

Serve the duck legs with sliced dumplings and red cabbage on the side.