Braised Duck

Ingredients

• a pair of fine young ducks
• two or three slices of bacon
• a carrot
• an onion stuck with two cloves
• a little thyme
• a little parsley
• a gill of white wine
• Season with pepper

Method

1. 1

   Place ducks in a stewpan with bacon, carrot, onion, thyme, and parsley.

2. 2

   Cover with broth and white wine.

3. 3

   Simmer until done, basting frequently.

4. 4

   Remove ducks, fry turnip in butter, cook until tender in duck liquor, strain and thicken gravy, pour over ducks, and garnish with turnip.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 57. The excerpt below is the record exactly as published.

BRAISED DUCK. Prepare a pair of fine young ducks, the same as for roasting, place them in a stewpan together with two or three slices of bacon, a carrot, an onion stuck with two cloves, and a little thyme and parsley. Season with pepper, and cover the whole with a broth, adding to the broth a gill of white wihe

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