Duck in Aspic

Kholodets’ z kachky

Preparation info

  • Makes

    4 to 6

    • Difficulty


Appears in

The New Ukrainian Cookbook

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

  • About

Duck meat is immensely popular in Ukraine and fresh free-range birds are highly prized. I like to make this aspic, studded with parsnips just kissed by the first frost, in the fall. The sweet, nutty taste of parsnips, along with the lovely anise flavor of fresh fennel nicely compliments the richness of the duck meat. Prepare this dish in advance, two or three days before planning to serve it is best. This way all the flavors marry and you will have better tasting aspic.