Braised Wild Duck

Ingredients

• one head of celery
• a bunch of parsley
• one small onion
• a piece of garlic
• one cup of sage
• a pinch of mace
• red pepper
• salt to suit
• yolk of one egg
• a heaping teaspoon of soft butter
• two tablespoons of cider vinegar
• a small glass of white wine
• five tablespoons of butter
• a pint of good stock
• two tablespoons of browned flour
• one-quarter cup of capers
• the yolks of three hardboiled eggs

Method

1. 1

   Chop celery, parsley, onion, garlic, and mix with sage, mace, red pepper, and salt.

2. 2

   Beat egg yolk and bind stuffing with butter.

3. 3

   Fill ducks, sew up, and place in braising pan with onion, garlic, parsley, celery, bay leaf, vinegar, wine, sage, red pepper, salt, butter, and stock.

4. 4

   Cover and cook in medium oven for one hour.

5. 5

   Mix browned flour with cold water and stir in capers.

6. 6

   Cook slowly for half an hour.

7. 7

   Beat egg yolks with salt and red pepper, form into balls, and serve ducks on toast with egg balls and sauce.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 58. The excerpt below is the record exactly as published.

BRAISED WILD DUCK Chop fine one head of celery, a bunch of parsley, one small onion, a piece of garlic, one cup of sage, a pinch of mace and red pepper, salt to suit. Beat yolk of one egg and bind stuffing, adding also a heaping teaspoon of soft butter. Fill ducks, sew up opening, put in braising 'pan with cover, adding a little onion, garlic, parsley and celery cut fine, a bay leaf, two tablespoons of cider vinegar, a small glass of white wine, pinch of sage, red pepper and salt, five table- spoons of butter and a pint of good Istock. Cover tightly and put in me- Idium oven, cooking one hour. Mix with icold water two tablespoons of browned iflour and stir in one-quarter cup of capers. Cover and cook slowly for half an hour or more; beat to a paste with a teaspoon of butter the yolks of three hardboiled eggs

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