Roast Duck or Goose with Varied Stuffings

Pieczona Kaczka lub Gęś Nadziewana

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