Ingredients for 4

Preparation

Roasted duck

1. Wash and clean the duck tights (remove any remaining feathers)
2. Sprinkle generously with salt, pepper and crushed caraway seeds and let it rest for at least 30 min in a room temperature.
3. Place the meat into a baking dish, cover with aluminium foil and bake in preheated oven (180 °C) for 30 min. Next, add a bit of a boiling water to baking dish and let the meet bake until it is tender (cc. another 30 min).
4. At the end of the baking process remove the aluminium foil and let the duck roast until the skin is crisp (if you have a grill in the oven, use it).

For duck breast I would highly recommend using sous vide technique if possible.

Stewed cabbage

1. Cut the onion in half and then slice it.
2. Fry the sliced onion in a bit of oil or duck fat on a pan with a lid.
3. Add cabbage, salt, pepper and whole caraway seed to taste.
4. Add a bit of a boiling water, cover the pan and let the cabbage steam for 30 min. Stir occasionally.

Lokše

1. Boil the potatoes with a skin on until soft, then let cool.
2. Grate the potatoes on a fine cheese grater.
3. Add the flour and 1 tsp of salt and form a dough.
4. Sprinkle a lot of flour on your working surface and roll the dough into thin flat disk of desired size.
5. Dry fry "pancakes" on a non stick pan with no oil whatsoever. Pop any bubbles that form with a knife. Traditional Lokše should have little "well fried spots" (someone may say burnt).
6. Spred the duck fat on each Lokeš while still hot.