Poultry

Poultry dishes are very important on the Hungarian menu. Fortunately, in Hungary the chicken is still not mass-produced, nor are ducks, geese or turkeys. Turkey in some regions is stuffed with walnuts and coriander, or with corn mixed with tarragon. The roasts made of these birds have a beguilingly piquant taste.

Duckling was called by a nineteenth-century gourmand “the stupidest bird in the world because one duckling’s meat is not enough for two and too much for one.” However, when a duck is roasted with sprigs of marjoram in its belly one may overcome the old handicap and finish it all with a bottle of red wine from Villány.