Czech Duck Casserole with Dumplings

Prepare the Duck

1. 1Preheat oven to 160°C (320°F).
2. 2Rinse the duck inside and out and pat dry.
3. 3In a small bowl, mix salt, pepper, crushed caraway seeds, marjoram, and minced garlic. Rub this mixture all over the duck, inside and out.
4. 4Stuff the duck cavity with the quartered onion and apple.
5. 5Place the duck breast-side up in a roasting pan.

Roast the Duck

1. 1Roast the duck for about 3 to 3.5 hours, or until tender and the skin is golden brown and crispy. Baste occasionally with rendered fat.
2. 2If the skin starts to brown too quickly, cover loosely with aluminum foil.
3. 3Once cooked, remove the duck from the pan and let it rest, covered, for 15-20 minutes before carving.

Prepare the Red Cabbage

1. 1While the duck is roasting, heat vegetable oil in a large pot or Dutch oven over medium heat.
2. 2Add chopped onions and sauté until softened, about 5-7 minutes.
3. 3Add the shredded red cabbage, apple cider vinegar, sugar, bay leaves, and cloves. Stir well.
4. 4Add enough water or broth to barely cover the cabbage. Season with salt and pepper.
5. 5Bring to a boil, then reduce heat, cover, and simmer for at least 1 to 1.5 hours, or until tender, stirring occasionally.

Prepare the Bread Dumplings

1. 1In a large bowl, combine the cubed stale bread and lukewarm milk. Let it soak for about 15-20 minutes.
2. 2Add the eggs, chopped parsley, salt, and grated nutmeg to the soaked bread. Mix gently until just combined. Do not overmix.
3. 3Shape the mixture into small dumplings (about 4-5 cm in diameter).
4. 4Bring a large pot of salted water to a boil. Carefully add the dumplings.
5. 5Reduce the heat to a simmer, cover, and cook for about 15-20 minutes, or until they float to the surface and are cooked through. Drain.

Make the Gravy

1. 1Pour the rendered duck fat from the roasting pan into a small saucepan. Discard any burnt bits.
2. 2Stir in the flour and cook for 1-2 minutes until lightly browned.
3. 3Gradually whisk in the water or duck broth until smooth. Bring to a simmer and cook, stirring, until thickened.
4. 4Season with salt and pepper to taste. Strain if desired for a smoother consistency.

Serve

1. 1Carve the rested roast duck.
2. 2Serve slices of duck alongside a generous portion of the red cabbage and bread dumplings.
3. 3Spoon the gravy over the duck.