Update date: 10 October 2013

Stuffed duck, grey-white dumplings, red cabbage



  •  1 marinated duck (2 tablespoons oil, pepper, salt, paprika, marjoram, garlic)


  • 3 rolls
  • 2 onions
  • duck giblets
  • 30 dag cured meat
  • 20 dag mince
  • 3 eggs
  • salt
  • pepper


  • 1 kg boiled potatoes
  • 1 egg
  • 20 dag potato flour
  • 0.5 kg boiled potatoes
  • 1 kg grated potatoes
  • 2 eggs
  • 1 tablespoon potato flour


  • sauerkraut
  • 20 dag smoked lard



Remove all bones from the duck,
Rub with marinade from all sides – even at the back.
Keep it in a cool place at night,
And let it rest until next day when it’s bright.
Dice the rolls, fry the onions, and still keeping the heat
Add liver and cured meat.
Mix it with the rolls, meat and whisked eggs,
And season carefully to taste.
Stuff the duck, sew it with a thread, and to make sure it’s fine
Tie it up with twine.
Stew the duck for half an hour in a saucepan on a baking tray,
And brown it for one hour until it’s okay.
Potatoes should be boiled,
And mashed before they get cold.
Part will be used for white, and part for grey dumplings.
Grate the potatoes and drain them carefully
Leaving the starch (sediment) to use it fully.
Knead grey dumplings for a start
And form ‘boats’ – that’s a real art!
After putting cabbage inside,
Join white with grey ones, they will be all right.
Place them in boiling water and boil for ten minutes, more
or less,
And serve with pork fat. Delicious? Oh yes!

I’ve been eating that for sixty years or so
Now thanks to this recipe my children can have a go.




This meal was prepared by the Village Women's Club from Kobiernice during the 4th “Silesian Tastes Festival 2009” in Pszczyna. The Team won 1st place in amateur category.