The New Ukrainian Cookbook: A Blend of Tradition and Innovation by Annette Ogrodnik Corona

Author:Annette Ogrodnik Corona
Language: eng
Format: epub
Publisher: Hippocrene Books, Inc.
Published: 2020-11-15T00:00:00+00:00

Ukrainian Roast Duck

Pechena kachka

Makes 2 servings

Ducks are plentiful in Ukraine. In this recipe, the initial slow cooking and pricking of the skin helps to draw out any extra fat. The finish of blackberry brandy crisps the skin and is just delectable. A four-pound duck after roasting will feed only two people, so plan accordingly.

1 (4-pound) duck

1 tablespoon coarse salt

½ teaspoon freshly ground black pepper

½ cup granulated sugar

¼ cup apple cider vinegar

⅓ cup blackberry brandy

Preheat the oven to 300ºF. Trim all the excess fat and excess skin from the duck and prick the skin all over with a sharp needle or skewer, being careful not to pierce the meat. Season the duck all over with salt and black pepper. Tie the legs together with kitchen string. Place the duck on a rack in a roasting pan, cover tightly with aluminum foil, and roast in the oven for about 2½ hours.

Meanwhile, put the sugar and vinegar in a medium, heavy (non-reactive) saucepan and stir to dissolve the sugar. Bring to a boil over high heat, without stirring, until the mixture is caramel in color. Remove the pan from the heat and carefully add the blackberry brandy, pouring it down the side of the pan. Swirl the pan to blend it and then place the pan over medium heat and simmer for 3 minutes.

Remove the duck from the oven and take off the foil. Pour off all the fat in the pan and reserve for future use if desired. Raise the oven temperature to 400°F and return the duck to the oven, uncovered. Roast for another 30 minutes, basting the duck often with the brandy mixture until glazed and golden. Remove the duck from the pan and place on a board. Let rest, uncovered, for at least 10 minutes before carving.

Pour the remaining roasting juices into the saucepan, skim off the fat and discard, and bring juices to a boil over medium heat. Reduce the heat to low and simmer for 5 minutes, stirring frequently. Carve the duck and serve with the sauce in a warmed gravy boat on the side.

Podillia Stuffing

Podil’s’ka nachynka

Makes 6 to 8 servings

This old-fashioned poultry stuffing originated in the central region of Ukraine known as Podillia and is still popular today. Delicious served with roasted poultry, it contains both ground beef and giblets and is usually made with homemade bread, but use whatever you have on hand. This is my adapted version.

4 cups cubed toasted bread

1 cup Rich Ukrainian Chicken Broth (page 44)

½ pound ground sirloin

Chicken gizzard and heart, cooked and finely chopped

2 tablespoons unsalted butter, melted

1 extra-large egg, slightly beaten

½ teaspoon salt

½ teaspoon freshly ground black pepper

Preheat the oven to 350°F. Put the toasted bread in a large bowl and soften with the chicken broth, using just enough to moisten—the bread should be crumbly, not soggy. Add the rest of the ingredients and mix gently, but well.

Spoon the mixture into a buttered casserole dish and bake about 45 to 60 minutes, or until firm with a golden brown crust.

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