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Braised Ducks
From Cookery and housekeeping, 1882
Serves 4
Cooking time is about two hours.
Presented as published in 1882. 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
Nutrition per serving
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.3 kcal
Protein0.2 g
Carbohydrates0.4 g
Fiber0.2 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.5 mg
Potassium35 mg
Calcium8.6 mg
Iron0.4 mg
Magnesium3.1 mg
Phosphorus3.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K103 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.5 mcg
Choline0.8 mg
Caffeine0 mg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 91. The excerpt below is the record exactly as published.
Braised Ducks. Let the duck brown in a stewpan in boiling lard or dripping. Take out the duck ; dredge flour into the stewpan, and work it well and smoothly with the dripping. Then mix in broth till there is enough to half cover the duck. Season with pepper and salt, and a bunch of fine herbs
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