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Braised Duck
From The national course in home economics, 1917
Serves 3
Recipe attributed to Mrs. C. Clements.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 85. The excerpt below is the record exactly as published.
BRAISED DUCK. Prepare the duck as if for roasting. Line a small pan just large enough for the duck, with slices of bacon. Strew over the bottom parsley, thyme, and lemon peel. Lay In the duck, add a carrot cut into strips, an onion stuck with three cloves, season with pepper, and cover with stock broth and a glass of white wine
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