Warmia Mazury Powisle
Duck stuffed with mushrooms and buckwheat and red cabbage braised with black currant caramelized pear
Ingredients:
½ duck
1 liter of fat duck
20 grams of mushrooms
Salt, pepper, thyme, rosemary, parsley, barley or hulled
½ red cabbage head
Blackcurrants 20 dag
4 tablespoons honey
Red wine 100ml
Salt pepper
1 pear
½ duck
1 liter of fat duck
20 grams of mushrooms
Salt, pepper, thyme, rosemary, parsley, barley or hulled
½ red cabbage head
Blackcurrants 20 dag
4 tablespoons honey
Red wine 100ml
Salt pepper
1 pear
The recipe is from:
Dwór Kaliszki
Kaliszki 17
12-230 Biała Piska
Poland
[email protected]
www.dworkaliszki.pl
