Duck en Casserole

Ingredients

• the duck
• some good gravy made from the giblets and carcase

Method

1. 1

   Cut up the duck into neat joints, having fried these as before in clarified dripping, put them into the casserole with some good gravy made from the giblets and carcase.

2. 2

   Cover down and simmer slowly in the oven or by the side of the fire for 1.5 hours altogether.

3. 3

   When about half cooked, add in a little more gravy; and when cooked, strain off the gravy, skim off all fat, and pour it over the duck again.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 11. The excerpt below is the record exactly as published.

Duck en Casserole (Hot). Cut up the duck into neat joints, having fried these as before in clarified dripping, put them into the casserole with some good gravy made from the giblets and carcase

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