Tuesday, September 13, 2016

U Modré Kachničky: Prague's Little Blue Duckling





Since the Velvet Revolution in 1989 when the communist government was overthrown and a market economy was established, the gastronomy in Prague has made great leaps. There are so many excellent restaurants and stylish pubs with tremendous ambience and high-quality cuisine that it is almost mission impossible to choose which are the best. Nestled away on a little back street in the Mala Strana or Little Quarter of Prague, U Modre Kachnicky is a gourmet paradise for carnivores and in particular for lovers of duck, which is no surprise as U Modre Kachnicky is Czech for 'The Blue Duckling'. Located in an historic 16th-century Baroque house with classic furniture, damask upholstered chairs and graceful drapes evocative of the 1920s or 1930s, the restaurant also features with oriental rugs scattered on the tile floors, framed prints, antique mirrors and live piano music, making it one of the most intimate, stylish and sophisticated restaurants in Prague.

Serving richly prepared wild game and traditional Czech specialities, the menu also features venison, wild boar, lamb, rabbit, pork and veal prepared by self-taught chef Michal Váňa, who who used to cook for Norwedian and Swedish kings, sources new ideas in old cookbooks and gives long forgotten meals a fresh, modern and and invigorating touch. In addition to á la carte specialties like duck with walnut stuffing, the restaurant also has a degustation menu and extensive wine list. Enticing such guests as Roger Federer, John Cleese, Sean Connery, Valentino and former president Václav Havel, U Modre Kachnicky is one of Prague's most renowned restaurants, celebrating the unique local character of traditional Czech cuisine with the magical atmosphere of a bygone age.




Chef Michal Váňa

Our lovely candlelit table at U Modré Kachničky

Complimentary glass of Czech champagne upon our arrival

A selection of warm house made bread

Fresh churned salmon and natural butter

Wild Game Paté with bacon, cranberries and baby gherkin 

Strong Duck Broth with egg custard and blanched vegetables

U Modré Kachničky wine steward with bottle of red Czech wine from Moravia

Lush and full bodied, our first taste of Czech red wine was outstanding

Roast Duck with apples, raisins, honey and gratinéed potato pancakes

Grilled Duck Breast with Ginger Lime Sauce, arugula-beetroot sprouts salad and pumpkin brioche

Hot chocolate cake with vanilla cream and nuts

Prague Castle and St Vitis Church at night on our walk back home to the Four Seasons