Duck à la Provence

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 (14)

duck
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
stock to cover it
one tablespoonful of ketchup ↝ Ketchup [Tomato-based condiments]
one carrot; cut up ↝ Carrots, raw [Vegetables and Vegetable Products]
two onions, cut up ↝ Onions, raw [Vegetables and Vegetable Products]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a bouquet garni
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
plenty of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
olives, stoned and scalded ↝ Olives, NFS [Olives, pickles, pickled vegetables]

Instructions (10)

Rub the duck over with lemon-juice.
Fry it in butter for a few minutes.
Sprinkle it with flour.
Add sufficient stock to cover it, one tablespoonful of ketchup, one carrot cut up, two onions cut up, two cloves, a bouquet garni, pepper, and salt.
Let this stew for an hour.
Take out the duck, strain the gravy, and remove all fat.
Add plenty of mushrooms.
Put in some stoned and scalded olives.
Boil up for ten minutes and dish up with the duck.
The olives should have been soaked three hours previously.

Original Text

Duck à la Provence.

Rub the duck over with lemon-juice, fry it in butter for a few minutes; sprinkle it with flour; then add sufficient stock to cover it, one tablespoonful of ketchup, one carrot; cut up two onions, two cloves, a bouquet garni, pepper, and salt. Let this stew for an hour; then take out the duck, strain the gravy, and remove all fat, and add plenty of mushrooms. Put in some stoned and scalded[Pg 13] olives, which boil up for ten minutes and dish up with the duck. The olives should have been soaked three hours previously.

Notes

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