Season and roast the duck; then cut into pieces for serving. Chop the
giblets; add to the gravy in which the duck was roasted, with 1 glass
of red wine, 1/4 teaspoonful of paprica, a pinch of cloves and the
juice of a lemon. Let boil; add the sliced duck and let simmer until
tender. Serve hot; garnish with fried croutons.
Hungarian food
Very different then Slavic cooking is Hungarian food. Remember Hungarian is Asian in origin. Slavic is Europe. Hungarian is spicy and heavy. Slavic is more about vegitables.
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