Braised Ducks à la St. Michel

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

flour ↝ Flour, 00 [Cereal Grains and Pasta]
oil ↝ Oil, safflower [Fats and Oils]
a couple of ducks
a cup of Chablis wine ↝ Wine, white [Wine]
a cup of broth ↝ Soup, broth [Soups, broth-based]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
some mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
chives ↝ Chives, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
a very little flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (5)

Rub some flour and oil over a couple of ducks, and brown them in the oven for a short time.
Mix together a cup of Chablis wine and a cup of broth, season with pepper and salt; braise the ducks till they are tender.
Chop some mushrooms, chives, and parsley; mix these in the broth in which the ducks were braised.
Put the ducks to keep warm before the fire whilst the sauce reduces.
Dredge in a very little flour, and send up the ducks with the sauce round them.

Original Text

Braised Ducks à la St. Michel.

Rub some flour and oil over a couple of ducks, and brown them in the oven for a short time. Mix together a cup of Chablis wine and a cup of broth, season with pepper and salt; braise the ducks till they are tender. Chop some mushrooms, chives, and parsley; mix these in the broth in which the ducks were braised. Put the ducks to keep warm before the fire whilst the sauce 'reduces.' Dredge in a very little flour, and send up the ducks with the sauce round them.

Notes

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