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Braised Ducks
From The household (of the Detroit free press), 1886
Serves 6
Serve with green peas and jelly.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 488. The excerpt below is the record exactly as published.
BRAISED DUCKS. Prepare the ducks exactly like chickens for the dressing, which should be seasoned with butter, sage and onions, as well as salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.