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Creamed Ducks II

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.