Ever since we started brewing Pilsner Urquell in 1842, people in the Czech Republic have enjoyed pairing our beer with roasted duck. That’s because the rich fattiness of the duck is the perfect accompaniment to the refreshing bitterness of our golden lager.
But the classic Czech duck recipe—roasted whole and served with red cabbage and dumplings—is certainly not the only way to enjoy duck with Pilsner Urquell.
In Romania they roast duck with herbs and spices like thyme, sage, and fennel, along with plenty of garlic. But the real secret is the juice of an orange and a glass of sherry, which are poured over the duck after it browns in the oven. This gives it a tangy, flavourful crust that will have you reaching for seconds!
The German recipe for duck is stuffed with apples. This gives a sweet savoury flavour to the meat, as the juices from the apples mix with onions piled in the bottom of the roasting pan.
Chefs in Poland combine the best of other regional duck recipes. They roast duck with apple stuffing as well as the juice of an orange, which is why it’s known as Polish Orange Duck.
If you like Asian food, you’ve certainly heard of Cantonese Duck. This delicious duck recipe has a fantastic marinade made from rice wine and dried tangerine peel. In Korea they enjoy Duck Bolgogi, which is made from slices of duck breast that are grilled quickly and served with rice, pickles and fermented vegetables. Delicious!
Duck isn’t the only dish that goes well with Pilsner Urquell—every meal seems to taste better with a cold, crisp golden lager. What’s your favourite food to enjoy with our beer?