Pečená kachna (roast duck with knedlíky)

Instructions

1. Preheat the oven to 180 °C. Pat the duck dry, prick the skin with a fork, then rub it with salt, pepper, cumin and crushed garlic.
2. Place the duck on a rack over a dish and roast for about 2 hours, pricking the skin and removing the fat from time to time.
3. While it cooks, caramelise the onions with the sugar, then add the thinly sliced red cabbage, vinegar, diced apples and a little water. Simmer for 1 hour, stirring occasionally.
4. For the knedlíky, mix the diced bread with the warm milk and beaten egg, shape into balls, then poach them for 15 minutes in simmering water.
5. When the skin is golden and crisp, let the duck rest for 10 minutes before carving.
6. Plate the duck with the red cabbage, sliced knedlíky and a drizzle of cooking juices.