Duck in Aspic

Name: Duck in Aspic
Cuisine: Ukraine
Ingredients: 2 pounds smoked pork bones or smoked ham bones; 1 (4-to-5-pound) duck, quartered, leaving the breast whole; 2 pounds smoked pork bones or smoked ham bones; 4 parsnips, peeled and cut into thick rounds; 2 ribs celery with leaves; 5 teaspoons salt; 2 onions, quartered; Juice and grated zest of 1 lemon; 2 cups dry white wine; 1 bay leaf; 6 black peppercorns; 6 finely chopped scallions, including green tops; 2 tablespoons finely chopped fennel fronds; 1 tablespoon unflavored gelatin

Kholodets’ z kachky

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

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.

Ingredients

Europe
Ukraine
Starter
Eastern Europe

Ingredients

Method