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    Unveiling the Culinary Legends of Kościan: A Journey Through Polish Flavors

    In the fifth episode of “Tastes of Poland” on TV Republika, we delve into the rich tapestry of Kościan’s history, exploring the culinary secrets and legends that have shaped this land. From the reign of the infamous “black soup” to its modern-day allure for tourists, Chef Waldemar Kaniewski of Willa Berlińska takes us on a gastronomic adventure. Joining him is Chef Jakub Wolski, who will be demonstrating the preparation of a traditional delicacy, czernina (English: duck blood soup).


    • Half a duck carcass
    • 1 onion
    • 1 carrot
    • 1 parsley root
    • 1 small leek
    • 2 tablespoons of flour
    • 300 ml/ 10.14 fl oz of duck blood soured with vinegar
    • 5 bay leaves
    • 5 grains of allspice
    • Salt, and pepper to taste
    • 2 tablespoons of marjoram
    • 50 g/ 1,76 oz of dried plums
    • 50 g/ 1,76 oz of dried apricots
    • 100 g/ 3,52 oz of duck gizzards
    • 100 g/ 3,52 oz of duck hearts


    1. Prepare a broth with vegetables, herbs (excluding marjoram), duck, gizzards, and hearts.

    2. In a pot of water, add the ingredients and cook for 1.5 hours until the meats are tender. Strain the broth.

    3. Peel and chop the meat. Mix the blood with flour and pour into the broth, add the meat, apricots, plums, and marjoram. Cook for an additional 20 minutes.

    4. Serve garnished with chopped parsley.

    Today, Kościan continues to attract tourists with its gastronomic offerings, showcasing a blend of tradition and innovation. From quaint eateries serving up time-honoured recipes to upscale restaurants reinventing Polish cuisine, the culinary scene in Kościan is as diverse as it is delicious.

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