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Prague Duck

Garnished with thyme and served with onion confit, this quintessential regional dish is delightful to prepare at home for a small gathering. Be sure not to overcook the duck breast—it should still be rosy in the center. For a short tutorial, watch as Kampa Park’s executive chef Marek Raditsch prepares this dish with Karine.

A blue plate with sliced duck, potatoes, and garnish with a glass of wine and a bright green napkin.



  • 4 4 oz (113 g) duck breasts
  • Salt and pepper to taste
  • 1 clove garlic, mashed
  • 3 sprigs thyme
  • 1 T (30 g) butter, cut in 4

Onion Garnish:

  • 2 cippolini onions, baked
  • 2 T (30 g) butter

Grape Garnish:

  • 2/3 C (177 ml) apple cider vinegar
  • 24 green seedless grapes, peeled
  • 1 T (15 g) butter
  • Salt and pepper to taste


  • 2.6 oz (75 g) beef demi-glace packet, diluted
  • 1 small vanilla bean, split
  • Salt, pepper and extra virgin olive oil to taste

Garnish & Plating:

  • Mashed potatoes
  • 4 sprigs thyme


Heat oven to 425°F (220°C). Score duck skin diagonally; season with salt and pepper. In an oven-proof skillet over medium high, cook duck breasts skin-side down until nicely browned, about 2 minutes, adding garlic and thyme to pan. Turn over; continue cooking 1 minute. Dot each breast with butter and place skillet in oven just until done, about 8 minutes. Meanwhile, reduce vinegar by 3/4 over med high heat; add grapes, salt and pepper and cook, stirring often, for 2 minutes. Stir in butter and melt; set aside. Bring demi-glace to boil; add a few vanilla bean seeds, salt and pepper; keep warm. To plate: Spoon a bed of mashed potatoes, enriched with cream if desired, in the center of each plate. Place 6 grapes and ½ onion around potatoes. Slice duck breast diagonally and place on top of potatoes; drizzle small amount of olive oil into sauce; lap around potatoes, garnish with thyme and serve.

  • Prep time: 25 minutes.
  • Cook time: 35 minutes.
  • Makes 4 servings.