Duck a la Provence
From Dressed game and poultry à la mode, 1888
Olives should be soaked three hours previously.
Presented as published in 1888. 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
164Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories164 kcal
Protein4 g
Carbohydrates38 g
Fiber6.8 g
Sugars19 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium213 mg
Potassium672 mg
Calcium91 mg
Iron0.9 mg
Magnesium39 mg
Phosphorus112 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A501 mcg
Vitamin E0.5 mg
Vitamin K9.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate68 mcg
Choline24 mg
Caffeine0 mg
Water332 g
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.
o tablespoonfuls of ketchup, and half a bottle of claret. Cut up the duck or teal, and put it into the sauce, and let it simmer for a long time — the duck having been previously roasted. Duck a la Provence. Rub the duck over with lemon-juice, fry it in butter for a few minutes ; sprinkle it with flour ; then add sufficient stock to cover it, one table- spoonful of ketchup, one carrot ; cut up two onions, two cloves, a bouquet garni
Cook this with the app: pantry check, scaling, and the assistant.