Creamed Ducks II

Last Updated on September 26, 2024

Kačenka česká, traditional spring mushroom, stewed in broth with ham and onion. Seasoned with nutmeg and lemon juice, softened with cream.

Ingredients:

300 g of Czech catsup 200 g sweet cream 100 g ham 0.5 l bone broth 2 tbsp smooth flour 1 pk onion mace citrus juice butter pepper salt

Procedure:

Clean the ducklings, rinse with water, leaving the caps of the young amniotic fluid whole, for larger amniotic fluid cut the caps in half lengthwise, cut the legs into rounds.

Fry the chopped onion in butter, add the chopped mushrooms, salt and pepper, pour in the bone broth, cover with a lid and simmer until tender.

When the mushrooms are soft, add the ham cut into noodles, thicken with cream in which we have stirred smooth flour, boil briefly.

Finally, season the sauce with a few drops of lemon juice and a pinch of nutmeg.

Recommendation:

Serve with spaetzle, pasta, rice, or dumplings. Similarly, you can also prepare morels, which also grow in spring ( April – May).

More about the Czech duck here: Atlases and encyclopedias / Atlas of mushrooms / Bohemian mushrooms / Bohemian duckweed

Note:

Text photo by D. Marounek.