• pl-PL
  • English (UK)

fruity recipes


We need:

  • 1 whole duck (ca. 2-3 kg)
  • PURENA orange pulp - 5 spoonfuls
  • 1 spoonful of butter
  • 6 teaspoonfuls of sugar
  • Lemon juice squeezed from 1 lemon
  • 100 ml water
  • 1 spoonful of currant jam or jelly
  • 75 ml of red dry wine
  • 1 spoonful of potato flour
  • Salt, pepper

Preparations must begin by cleansing the duck and making sure that there aren't any surprises left like feathers, for instance. Then, thoroughly salt and pepper it (both inside and outside) and also rub it with soft butter generously.

We rub the interior of the duck with a few tablespoons of orange pulp; we pour the skin with a spoonful of orange pulp and move the duck into an oven pan. We roast it at 220 degrees, then reduce the temperature to 180 degrees and roast until the duck is quite soft (approx. 25 minutes for every pound of the duck). In the middle of the roasting we pour the duck with PURENA orange pulp. Once in a while let us also remember to pour the duck with the fat that had evaporated from it.  Approx. 20 minutes before the end of roasting, we can wrap the duck with thin slices of orange.
When the duck is almost ready, we can start preparing the sauce.  In a small saucepan, dissolve the sugar so as to form amber-color caramel. Then, add water and lemon juice to the caramel.  Pour everything that gathered in the oven pan during baking into another vessel, and then get rid of the excess fat with a paper towel or a slice of bread. The next step is to distribute the flour and the currant jelly.


We need:

  • Matias herring 400 g
  • 1 onion
  • 6 cloves of garlic
  •  4 bay leaves
  • 1 lemon
  • 4 spoonfuls of rapeseed oil
  • Salt to taste
  • 2 glassfuls of milk
  • 1/4 glassful of red dry wine
  • PURENA black currant concentrate, half a glassful

We start preparations for our starter with soaking the herrings in milk for at least 2 hours. After this time, remove the herrings from milk and cut into diamonds. In a saucepan, combine the black currant PURENA concentrate with wine.
We cook. Add in turn the chopped onion, rubbed or thinly sliced lemon peel, bay leaves. Pour the rapeseed oil and the juice squeezed from 1 lemon. We cook. We season with salt and pepper. We arrange pieces of herring and pickles alternately in a glass dish. We cover with aluminum foil and cool it in the fridge overnight to marinate herrings with the taste of currant.

Serve as an appetizer.



We need:

  • Salmon fillet 400 gram
  • Natural yoghurt 200 ml
  • Thickened pulp / nectar from PURENA pink grapefruit - 5 tablespoons
  • Chopped dill - 2 spoonfuls
  • Salt to taste
  • Sugar to taste
  • 6 potatoes
  • Potato seasoning to taste

Sprinkle the fillet with salt and steam it. Cook the peeled and chopped potatoes in salted boiling water until half hard. Drain the potatoes and fry them in butter or oil with potato seasoning. Prepare the sauce: Mix the natural yoghurt with pulp from PURENA pink grapefruit, add the chopped dill and season to taste with salt and sugar.

Serve the salmon dressed with sauce with potatoes.

This website uses cookie files according to the settings of your browser. For more information, see the Privacy tab. To learn more about the cookies we use and how to delete them, see our Privacy Policy..

I accept cookies from this site.

For more information, see the Privacy tab.