…they hatched at the Holýšov farm in Vysočina. They are reared free-range and relax in a shed. They are fed germinated barley and are rather hardy – at this moment they are wandering in the pasture. They are geese (4-6 kg, price 180Kč/kg inc. VAT) and ducks (2-3 kg, price 130 Kč/kg inc. VAT). And you can find them every Saturday at Náplavka!
If you’ll be hosting guests or family and would like to be certain that you won’t be stuck without the proper ingredients, you can take advantage of our free online order form for refrigerated fresh goose or duck, plucked by hand. You’ll find the reservation FORM AND DEADLINE HERE. The deadlines for each possible reservation period until the end of 2012 are listed on the form.
The ability to reserve duck or goose will also be possible before and during St. Martin’s Festival at Jiřák: on Sunday 11.11. and on Wednesday 7.11. Collection of the forms will be at Jiřák, where the farmer Mr. Kubec from Holýšov will be on hand during the aforementioned days. You can even place an order for these days on the form.
And here is an excellent recipe from Chef Šárka Škachová.
ROASTED DUCK WITH APPLES AND RED CABBAGE.
- 1 duck – preferably young because it won’t have so much fat.
- 4 sweet apples
STEWED RED CABBAGE
- 1 smaller head of red cabbage
- 1 spoonful of lard
- 2 onions
- 2 dl red wine
- 2 teaspoons of sugar
- 1 spoonful of sifted flour
- for thickening, 2 grated apples or cheese-grated potatoes (it’s even possible to use a little sifted flour)
Before preparation leave the fresh duck to rest refrigerated for at least a day. Before preparing the duck rinse and dry it very well. Salt the duck on the inside and out and sprinkle it with caraway. Put it in a roasting pan breast side down and fill the duck cavity with quartered apples. You can keep the skin on.
Now pour a small amount of hot water the duck and bake the duck for approximately 1 hour and 30 minutes at a temperature of 150 to 160 °C, turning and basting it occasionally.
First keep the duck covered and when it’s tender, bake it at a higher temperature for a short period uncovered in order to turn it golden brown.
Young ducks don’t have too much fat and therefore we have to add a spoonful of fat to it.
With fattier ducks, use a fork to pierce the areas under the wings and on the breast before baking so that the fat can freely flow out.
Collect the roasted fat after the entire cooking period. When turning it cut the inner side of the legs to allow the steam to come out and to ensure that the skin is crispy and brittle.
When the duck is roasted, remove it from the pan, pour off the fat and cook the rest of the juice a little. We can thicken this juice with a spoonful of sifted flour and a piece of butter. The roasted apples from the duck also work nicely as a thickening agent. You can smash the apples with a fork.
The apples look nice as a decoration with the duck on a plate. Half the apples can be used to lay around the outside of the duck in the roasting pan. If you want the baked apples to still be a little more savory, melt a piece of butter and add a little white wine, sweeten them with honey and stew it all for a moment. The apples certainly look nice as a side on the plate but you’ll enjoy their taste most of all.