Stewed Duck or Goose from Treasured Polish Recipes for Americans by Polanie Club
If the fowl is not young, salt the pieces of meat for one hour before cooking. Fry bacon, add vegetables, spices and fowl. At first let stew in its own juices; then add hot water, not much, just en...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Dutch oven
- Stove
- Wooden spoon
- Saucepan
- Ladle
- Plate
- Kitchen timer
Ingredients
- Fowl
- 2 sprigs parsley
- 3 stalks celery
- 1 large onion
- ½ teaspoon marjoram
- Salt
- pepper
- 2 tablespoons butter
- 6 slices bacon
- Water to cover
- 1 tablespoon flour
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