Duck with Cucumbers and Onions

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For the sauce
For roasting option
Instructions (17)
  1. Prepare the cucumbers: pare them, take out the seeds, and cut them into little pieces.
  2. Marinate the cucumbers: lay them in vinegar for two or three hours beforehand.
  3. Prepare the onions: peel and slice two large onions.
  4. Cook the duck as described in a previous step ('as above').
  5. Remove the duck from the cooking liquid.
  6. Prepare the cucumber and onion mixture: drain them in a cloth and let them brown slightly.
  7. Dust the cucumber and onion mixture with a little flour.
  8. Stew the duck: place the duck in a sauce-pan with half a pint of gravy and stew for a quarter of an hour.
  9. Combine ingredients: add the floured cucumber and onion mixture to the duck.
  10. Season the sauce with pepper and salt to your palate.
  11. Add a good piece of butter rolled in flour.
  12. Add two or three spoonfuls of red wine.
  13. Simmer the sauce: shake all together and let it stew for eight or ten minutes.
  14. Serve: take up the duck and pour the sauce over it.
Roasting option
  1. Alternatively, roast the duck.
  2. Prepare the sauce as described above, but use only a quarter of a pint of gravy.
  3. Pour the prepared sauce over the roasted duck.
Original Text
TAKE three or four cucumbers, pare them, take out the seeds, cut them into little pieces, lay them in vinegar for two or three hours before, with two large onions peeled and sliced, then do your duck as above; then take the duck out, and put in the cu- cumbers and onions, first drain them in a cloth, let them be a little brown, shake a little flour over them, in the mean time let your duck be stewing in the sauce-pan with half a pint of gravy for a quarter of an hour, then add to it the cucumbers and onions, with pepper and salt to your palate, a good piece of butter rolled in flour, and two or three spoonfuls of red wine; shake all toge- ther, and let it stew together for eight or ten minutes, then take up your duck and pour the sauce over it. Or you may roast your duck, and make this sauce and pour over it, but then a quarter of a pint of gravy will be enough.
Notes
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