{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/69c2127d62f6c66afee873b7/6a03c5a45c981a35738eb117?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Duck the Ukrainian Way","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/69c2127d62f6c66afee873b7/1779132953247-c765b9ba-dfed-4784-8a79-48f550cfe2b3.jpeg?height=200","description":"<p>Duck has long held a special place in Ukrainian kitchens, valued not only for its rich flavor but also for the down and feathers used in traditional pillows and wedding bedding.</p><p>This episode revisits two time‑honored preparations — fried duck and roast duck — along with the practical cooking wisdom, serving ideas, and old‑world techniques that continue to resonate with home cooks today.</p><p>You’ll find this recipe in the cookbook <em>Ukrainian Food Flair — Authentic Recipes from Canada's West Coast</em> available on Amazon and other online booksellers..</p>","author_name":"Paulette MacQuarrie"}