Polonia’s Autumn Favorites – Part 2
By The Polish Chef
ROAST DUCK WITH APPLES (kaczka pieczona z jabłkami):
Wash a 4-5 lb duck and pat dry. Rub inside and out with salt, pepper, marjoram and 1 bud crushed garlic. Let stand in covered roasting pan at room temp 2 hrs. Stuff tightly with unpeeled, cored quarters of tart cooking apples. Sew up duck’s neck and tail openings. Place duck on rack in roasting pan and roast in preheated 450°-500° oven 10-15 min, turning over to sear on all sides. Reduce to 350°-375°, sprinkle with 2 T water, prick with fork to release fat and roast 90 – 120 min or until fork tender. Baste with pan drippings frequently. Since the apple stuffing shrinks considerably, prepare additional apples on the side. Place 2 – 3 additional, peeled apple quarters in a separate baking pan, drench with several T duck pan drippings, sprinkle with marjoram and bake in same oven the last 45 min. Mix separately cooked apples with those with which the duck was stuffed and serve in serving dish.
ROAST PORK WITH PRUNES (pieczeń wieprzowa ze śliwkami):
Rub a 4-5 lb tied, rolled, boneless pork shoulder roast all over with salt, pepper, marjoram and 1 – 2 buds crushed garlic. Place on rack in roasting pan and roast in 325° oven about 25 min per pound, basting occasionally. To drippings in pan add 3 quartered onions and 1-1/2 c unpitted prunes, and baste meat with ½ c dark beer. Bake until meat is fork-tender. Serve with rice, mashed or boiled potatoes and a grated carrot, apple & horseradish salad (see below).
GRATED CARROT/APPLE/HORSERADISH SALAD: (surówka z marchwi i jabłek z chrzanem):
Combine 4 washed, peeled finely grated carrots with 2-3 peeled, cored, coarsely grated apples. Sprinkle with lemon juice, toss and stir in 1-2 heaping T prepared horseradish. Season to taste with salt (sparingly), sugar and lemon juice. Lace with 2 heaping T sour cream or 1 T sour cream and 1 T mayonnaise – more or less to taste.
BREADED PORK CUTLETS (kotlety schabowe): This is nearly everyone’s favorite! Cut bones away 6 center-cut pork chops or slice boneless center-cut pork loin 1” thick. Pound with meat mallet on both sides until ¼” thick. Sprinkle with salt, pepper and a pinch of marjoram and/or garlic powder if desired. Dredge in flour, dip in egg wash and roll in fine, plain bread crumbs. Gently press breading into cutlets so it stays put during frying. Fry to a nice golden brown on both sides in hot lard, vegetable shortening or oil, drain on paper towel and serve immediately. Serve with boiled or mashed potatoes and sauerkraut (see below).
STEWED SAUERKRAUT (kapusta duszona): Rinse 2 qts sauerkraut in a pot of cold water, transfer to colander and press out moisture. Chop coarsely, place in pot scald with 3 c boiling water, bring to boil and cook uncovered 15 min. Add 1 bay leaf, cover and cook on med-low 30 min. Add 1 mushroom bouillon cube and ½ t caraway seeds (optional). Dice and fry ¼ lb pork fatback or bacon. When pale-golden add a chopped onion and simmer until browned. Stir in 1 heaping T flour, brown lightly and add to sauerkraut. Optional: Add 1-2 t sugar. Cook 30 min or until very tender.