Duck, to boil, à la Française

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
gravy
duck
finishing
Instructions (7)
  1. Lard a fine tame duck, and half roast it.
  2. Put the duck into the gravy.
  3. Let it stew ten minutes.
  4. Add a pint of port wine.
  5. When the duck is done, take it out.
  6. Boil up your gravy to a proper thickness, but skim it very clean from the fat.
  7. Lay your duck in the dish, and pour the sauce over it.
Original Text
Duck, to boil, à la Française. To a pint of rich beef gravy put two dozen of roasted peeled chesnuts, with a few leaves of thyme, two small onions if agreeable, a race of ginger, and a little whole pepper. Lard a fine tame duck, and half roast it; put it into the gravy; let it stew ten minutes, and add a pint of port wine. When the duck is done, take it out; boil up your gravy to a proper thickness, but skim it very clean from the fat; lay your duck in the dish, and pour the sauce over it.
Notes
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