Fried Duck with Gravy

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
main
Instructions (10)
  1. Take two fine ducks, cut them into quarters.
  2. Fry them in butter a little brown.
  3. Pour out all the fat.
  4. Throw a little flour over them.
  5. Add half a pint of good gravy, a quarter of a pint red wine, two shalots, an anchovy, and a bundle of sweet-herbs.
  6. Cover them close, and let them stew a quarter of an hour.
  7. Take out the herbs.
  8. Skim off the fat.
  9. Let your sauce be as thick as cream.
  10. Send it to table, and garnish with lemon.
Original Text
TAKE two fine ducks, cut them into quarters, fry them in but- ter a little brown, then pour out all the fat, and throw a little flour over them; add half a pint of good gravy, a quarter of a pint red wine, two shalots, an anchovy, and a bundle of sweet-herbs; cover them close, and let them stew a quarter of an hour; take out the herbs, skim off the fat, and let your sauce be as thick as cream. Send it to table, and garnish with lemon.
Notes
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