Frenchdinner
Braised Duck with Olives
From Cookery for every household, 1914
Serves 1
The duck may be served whole if preferred.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 453. The excerpt below is the record exactly as published.
Braised Duck with Olives 1 duck. Some fat bacon. Flavouring vegetables. A bunch of herbs. Seasoning. 3 gills brown stock or sauce. French olives. £ gill white wine. Croutons of bread
Cook this with the app: pantry check, scaling, and the assistant.