Dishes

Update date: 10 October 2013
Vegetable-stuffed roast duck with gravy, dumplings, red and white cabbage

Ingredients:

Duck:

  • 1 duck
  • 15 dag parsley root
  • 10 dag celery
  • 10 dag onion
  • 15 dag apple
  • pepper
  • salt

Red cabbage:

  • 1 kg red cabbage
  • 10 dag smoked pork fat
  • 1 onion
  • 2 apples
  • 1 tablespoon sugar
  • 0.5 tablespoon salt
  • 1 tablespoon vinegar
  • pinch of pepper, allspice, clove, caraway

White cabbage:

  • 1 kg white cabbage
  • 1 onion
  • 2 apples
  • 2 carrots
  • salt
  • sugar
  • vinegar
  • pepper
  • oil to taste

 

Directions:

Duck

Season the duck with salt and pepper (also inside), stuff it with chopped vegetables and place in a film sleeve (special sleeve for roasting meat). Roast in a preheated oven for about 1.5 hours.

When ready, pour off gravy from the sleeve into a pot and bring to boiling. In a separate dish mix 300 ml water, 1 tablespoon of flour, 1 tablespoon of sour cream and pour the mixture into the boiling gravy. Simmer for 2 minutes, stirring all the time.

Red cabbage

Shred the cabbage and put in a pot on melted fat pork. Add finely chopped onion, apples and the rest of flavour ingredients. Simmer for one hour until tender. Finally, season with salt and pepper.

White cabbage

Shred the cabbage and boil in salted water for about 10 min. Drain with a colander and cool down. Put the cabbage into a bowl and add grated apples and carrots and finely chopped onion. Mix all the ingredients, sprinkle with oil and season to taste.

 

 

This meal was prepared by the Village Women's Club from Owsiszcze during the 4th “Silesian Tastes Festival 2009” in Pszczyna. The Team won 3rd place in amateur category.