Cooking of Ukraine (Season 5, Episode 18)

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than duck.

prunes

🥗Healthier: dried apricots

💰Cheaper: raisins

Dried apricots provide similar sweetness and texture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with fewer calories.

beetroot

🥗Healthier: beet powder

💰Cheaper: canned beets

Canned beets save prep time and are budget-friendly.

Start by preparing the duck, cutting it into legs and wings, and placing it in cold water with bay leaves and salt to make stock.

Simmer the duck in the stock for about an hour and a half until soft.

Peel and slice beetroot into thin matchsticks, then pickle briefly in red wine vinegar.

Chop onion finely and grate carrot; sauté onion until soft and golden, then add grated carrot.

Cut potato into chunks and add to the pot after the onion and carrot are soft.

Add the sliced beetroot and tinned tomatoes to the pot.

Once the stock is ready, lift the duck meat out, let it cool, and shred it from the bones.

Add the shredded duck meat and prunes to the pot with the vegetables and stock, and simmer for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary