Braised Duck

Ingredients

• Brown 2 oz. butter
• Place in it the duck
• Then add a pint of stock
• water with half a teaspoonful of Liebig's Meat Extract
• half a teaspoonful of Liebig's Meat Extract
• some soup herbs, such as carrots, turnips, and a little celery and parsley root

Method

1. 1

   Brown butter in a deep baking pan, add the duck and baste well.

2. 2

   Then add stock and soup herbs, braising the duck while turning frequently and adding water as needed.

3. 3

   Once done, remove the duck and cut it up.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 39. The excerpt below is the record exactly as published.

Braised Duck.) Brown 2 oz. butter in a deep baking-pan. Place in it the duck, prepared as in the recipe for goose, and baste well. Then add a pint of stock (or water with half a teaspoonful of Liebig's Meat Extract dissolved in it) and some soup herbs, such as carrots, turnips, and a little celery and parsley root

Cook this with the app: pantry check, scaling, and the assistant.