Duck Bordelaise

Ingredients

• Portions of cold duck may be cut into convenient pieces
• about four tablespoonfuls to the pint
• Put one tablespoonful of butter
• and one of flour
• add a teaspoonful of browning or kitchen bouquet
• and a half pint of stock
• add a tablespoonful of grated onion
• a half teaspoonful of salt
• a dash of pepper
• if you have it, a tablespoonful of finely-chopped ham

Method

1. 1

   Sprinkle duck with wine and prepare sauce Bordelaise.

2. 2

   Mix butter and flour, add browning and stock, then onion, salt, and pepper.

3. 3

   Cook, strain, add mushrooms and duck, and heat over boiling water.

Nutrition per serving

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 9. The excerpt below is the record exactly as published.

Duck Bordelaise Portions of cold duck may be cut into convenient pieces, sprinkled with wine, about four tablespoonfuls to the pint, and allowed to stand while you make sauce Bordelaise. Put one tablespoonful of butter and one of flour into a saucepan ; mix, add a teaspoonful of browning or kitchen bouquet and a half pint of stock ; stir until boiling, add a tablespoonful of grated onion, a half teaspoonful of salt, a dash of pepper and, if you have it, a tablespoonful of finely-chopped ham

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