Duck a la Mode

Ingredients

• two ducks
• flour
• pepper
• salt
• several pieces of butter
• half a pint of gravy
• half a pint of port wine
• a bouquet garni
• three minced shalots
• an anchovy
• a dust of cayenne

Method

1. 1

   Divide ducks into quarters, place in a stewpan, sprinkle with flour, pepper, and salt.

2. 2

   Add butter, fry until brown.

3. 3

   Remove fat, pour in gravy and port wine, sprinkle more flour, add bouquet garni, minced shalots, anchovy, and cayenne.

4. 4

   Let stew for twenty minutes.

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.

Duck a la Mode. Divide two ducks into quarters, and put them in a stewpan, and sprinkle over them flour, pepper, and salt. Put into the stewpan several pieces of butter, and fry the ducks till a nice brown colour. Remove the frying fat, and pour in half a pint of gravy and half a pint of port wine, sprinkle in more flour, add a bouquet garni, three minced shalots, an anchovy, and a dust of cayenne

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