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Traditional Polish duck recipe

Traditional Polish duck recipe
Traditional Polish duck recipe
  • duck (leg)
  • black pepper
  • salt
  • marjoram
  • fresh thyme
  • oil
  • honey
  • demi-glace
  • salt
  • potatoes
  • potato starch
  • clarified butter
  • beets
  • cranberry

First marinate the duck (the leg this time) in spices. For this we need the black pepper, salt, marjoram, fresh thyme, oil and honey. Leave the duck to soak in the marinade for a few hours, then place in a covered roasting pan and roast at 170 degrees for 70 minutes, basting with a demi-glace from time to time (a sauce made from browned bones; it is also available in shops). In the meantime, add the pre-made potato dumplings (boil potatoes, mince, add a pinch of salt and potato starch, roll into balls and make an indentation in them) to the boiling water; boil them for about 3 minutes until they rise to the top. Melt the clarified butter on a pan with the honey and rosemary and add the pre-cooked beets, diced in big chunks; add the cranberry and fry everything for a few minutes. Serve the roast duck on a plate, and combine the whole dish, including sides. Bon Appetit from Piotr Domanski, chef at PG4 Brewery in Gdansk!

I have also attached a photo of the dish.