EUROPEAN CUISINE:Tick time

Hello ladies and gents today we are going to go to the great land of the

Czech Republic

Czech cuisine  has both influenced and been influenced by the cuisines of surrounding countries. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. 

The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and the third course can include supplementary courses, such as dessert or compote (kompot). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (gravies), are popular dishes.

Czech Roast Duck

What You'll Need

1 5-pound duck (thoroughly cleaned)

1 tablespoon salt (more or less, as needed)

2 cloves garlic (chopped)

1 tablespoon caraway seeds

How to Make It

1. Wash and pat dry inside and outside of duck.
2. Cut wing tips off, and excess fatty skin around the neck and from the cavity.
3. Pierce the duck fat all over with a fork, but do not pierce the meat.
4. Liberally salt exterior and interior of duck, rub with garlic and sprinkle with caraway.
5. Place duck breast-side down in a roasting pan with a lid and cover. If duck is right out of the refrigerator, let sit about 2 hours to come to room temperature.
6. Heat oven to 350 F.
7. Pour 1 cup water in the bottom of roasting pan.
8. Roast duck 1 hour, skimming off excess fat.
9. Turn duck breast-side up and continue to roast uncovered for another hour, basting often, or until an instant-read thermometer inserted into the thigh registers 150 F and the skin is golden.
10. Remove from oven and let rest 10 minutes before carving.

Doesnt that look delicious i hope you try it and as always have a chilled day from the Viking.