Braised Ducks a la St. Michel

Ingredients

• a couple of ducks
• a cup of Chablis wine
• a cup of broth
• pepper
• salt
• some mushrooms
• some chives
• some parsley

Method

1. 1

   Rub flour and oil over ducks, brown in the oven.

2. 2

   Mix wine and broth, season, braise ducks until tender.

3. 3

   Chop mushrooms, chives, and parsley, mix in broth.

4. 4

   Keep ducks warm while sauce reduces, dredge in flour, serve with sauce.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

Braised Ducks a la St. Michel. Rub some flour and oil over a couple of ducks, and brown them in the oven for a short time. Mix together a cup of Chablis wine and a cup of broth, season with pepper and salt ; braise the ducks till they are tender. Chop some mushrooms

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