Advertisement
Roast Duck or Goose with Varied Stuffings
Pieczona Kaczka lub Gęś Nadziewana
- Difficulty
Easy
By Polanie Club
Published 1948
Ingredients
- Fowl
- Salt and marjoram
Method
If you are lucky to have a live duck or goose, save its blood in vinegar and salt for making Czarnina. Feather and clean the bird thoroughly. Use the feet, neck, wings, gizzard and heart for Czarnina. One hour before cooking rub the fowl inside and out with salt and marjoram. Fill with your favorite stuffing. Rub the skin with salt and pepper but
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe