Label
All
0
Clear all filters

Roast Duck or Goose with Varied Stuffings

Pieczona Kaczka lub Gęś Nadziewana

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in
Treasured Polish Recipes for Americans

By Polanie Club

Published 1948

  • About

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

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title