Slow-roast Greater Poland duck served with modra kapusta (braised red cabbage with apples and cloves) and either pyzy (steamed yeast dumplings) or pyry (potatoes).
Where to eat it: 3 restaurants across 1 city.
Greater Poland's duck dish gives Modra Kuchnia in Jeżyce its name; modra kapusta is the dialect word for red cabbage, and the duck-and-red-cabbage combination is the Sunday-lunch classic of the Wielkopolska canon. The duck is typically slow-roast for two to three hours and finished with stewed apples. The dish anchors menus at Ratuszova, Modra Kuchnia and the regional bistros around Stary Rynek.
Common allergens: Gluten
Tip from the editors. Reserve the rendered duck fat from the tin; it is gold for cooking the next week's roast potatoes.
Modra Kuchnia in Jeżyce, Poznań is a small basement room on Mickiewicza, run by Szymon (kitchen) and Dorota (front), with a tight modern Polish menu.
Order: Roast duck with the modra kapusta that gives the room its name.
Tip: Book the table by the open kitchen; you can see the entire pass and Szymon plates every dish himself.
Ratuszova on Stary Rynek 55 in Poznań is a modern-Polish room in a historic tenement, in business since 1954, with roast duck, czernina and game.
Signature: Kaczka pieczona z jabłkami, Czernina, Dziczyzna
Order: Roast duck with apples and red cabbage.
Tip: Sit in the vaulted cellar room for the proper Stary Rynek atmosphere; the upstairs is brighter but less characterful.
Brovaria on Stary Rynek 73-74 in Poznań runs the kitchen and brewpub bar until midnight every night, with house pilsner, weizen and dark lager pulled.
Try: Brewpub Polish plates
Tip: The kitchen closes 20 minutes before the bar; order food by 23:30 even if the room is still open.
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