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Duck Pie

Name: Duck Pie
Yield: 1 servings
Ingredients: the meat from two roast ducks; in a mixture of tarragon vinegar; olive oil; onion juice; pepper; line a dish with puff paste; sausage meat

From Soyer's standard cookery, 1912

Serves 1

Presented as published in 1912. 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

390Calories

26 gProtein

18 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories390 kcal

Protein26 g

Carbohydrates18 g

Fiber6.6 g

Sugars1.5 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat27 g

Polyunsaturated Fat6.6 g

Omega-30.3 g

Cholesterol97 mg

Sodium594 mg

Potassium720 mg

Calcium128 mg

Iron4.7 mg

Magnesium67 mg

Phosphorus247 mg

Zinc3.1 mg

Copper0.5 mg

Manganese3.3 mg

Vitamin D1.1 mcg

Vitamin C1.2 mg

Vitamin A39 mcg

Vitamin E1.4 mg

Vitamin K43 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)6.9 mg

Folate14 mcg

Choline76 mg

Caffeine0 mg

Water115 g

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 80. The excerpt below is the record exactly as published.

Duck Pie. Slice thinly the meat from two roast ducks and steep for one hour in a mixture of tarragon vinegar, olive oil, onion juice, and pepper. Now line a dish with puff paste and bake just enough to color it. Carefully drain the slices of duck and place them in alternate layers with sausage meat

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