In the Czech Republic, roasted duck is known as pečená kachna. The duck is usually seasoned with caraway seeds and marjoram, then slowly roasted in the oven until golden brown and crispy. It is traditionally served alongside potatoes, bread dumplings, braised red cabbage, and occasionally a thick sauce made with reserved duck fat and flour.
This nutritious Czech classic is often found on the menus of traditional restaurants, and the homemade versions are usually prepared as a weekend meal or as a main dish served on special occasions.
MOST ICONIC Pečená kachna
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Kuře na paprice is a Czech interpretation of the famous Hungarian chicken paprikash. The dish consists of braised chicken pieces doused in a creamy sauce that is generously spiced with Hungarian sweet paprika. Like the original dish, the Czech version also appears in many varieties and incorporates tangy tomatoes or heavy cream in the accompanying paprika sauce.
The Czechs prefer to serve the dish alongside plain boiled rice or white bread dumplings. Although the origins of this dish are not native to the Czech Republic, kuře na paprice has become incredibly popular and one of the favorite poultry dishes in the country.
Simple and inexpensive to make, katův šleh is a spicy Czech dish prepared in numerous variations throughout the country. It usually consists of chicken or pork, onions, and bell peppers, coated in a creamy tomato sauce and seasoned with chili and Worcestershire sauce.
Despite its unusual name, translated as headman’s whip, this hearty Czech classic is a staple restaurant dish, usually served alongside rice, dumplings, bread, or French fries.
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