Update date: 10 October 2013

Duck with apples, dark and white dumplings, stewed new cabbage


  • 1 small duck (approx. 1 kg)
  • 35 dag apples (sourish)
  • 5 dag butter
  • 20 dag potatoes
  • 5 dag flour
  • egg (1 yolk)
  • 25 dag white cabbage
  • 5 dag onion
  • 7 dag smoked bacon
  • salt
  • sugar
  • pepper
  • vinegar to taste



Duck with apples

Rinse the duck, dry and rub with salt and marjoram one hour before roasting. Peel and cut apples into quarters, remove seed pods, put inside the duck and sew up. Melt butter in a small pan, put the duck inside and pour over with butter on top. Simmer, pouring over with gravy. When done, place the duck on a serving dish and pour over with gravy.

Dark dumplings

Boil half of the potatoes in jackets, peel and mash. Grate the other half – strain the water with a clean cloth and set aside. If there is sediment at the bottom, pour off the water carefully and add the sediment to the mass and mix the boiled potatoes with the grated ones. Then, add flour, knead until smooth and form round dumplings. Boil in salted water for about 7 min.

White dumplings

Peel and boil the potatoes. When still hot, mash them twice, cool down and add potato flour and yolks. Add salt to the dough and knead well. Then, form flat dumplings and boil them in salted water for about 5 min.

Stewed cabbage

Wash the cabbage and shred finely. Boil it for a short time in a small amount of salted water. Pour off 2/3 of the water. Peel the onion and chop finely. Chop the peeled apples into cubes. Add the apples and onion to the cabbage, season with salt, vinegar and sugar. Chop the bacon (or pork fat) into cubes, melt until golden brown and add to the cabbage.

Cover the pot and put into a preheated oven for 15-20 min.



This meal was prepared by the Restaurant "U Przewoźnika" from Tychy during the 4th “Silesian Tastes Festival 2009” in Pszczyna. The Team won 2nd place in professional category.