Duck (Portuguese)

Ingredients

• a large size duck
• 1 pint of good brown stock
• a Bouquet garni
• 2 cloves
• 20 peppercorns
• half a pint of tomato sauce
• 1 truffle
• 10 small champignons
• 4 slices of ox tongue
• 1 glass of sherry

Method

1. 1

   Cut the duck into joints and place in a stew-pan with stock and Bouquet garni.

2. 2

   Stew for 30 minutes.

3. 3

   Add tomato sauce, truffle, champignons, ox tongue, and sherry.

4. 4

   Stew for another 20 minutes.

5. 5

   Remove Bouquet garni, peppercorns, and cloves.

6. 6

   Thicken sauce if needed and serve with duck joints in the center.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 57. The excerpt below is the record exactly as published.

a large size duck, nice and plump, but not too fat. After it has been drawn and cleaned cut it up into neat joints, and place in a stew-pan with i pint of good brown stock, adding a Bouquet garni — viz., a few herbs, such as thyme, marjoram, basil and parsley — just a sprig of each, tied together with, a bay-leaf — 2 cloves, and 20 pepper¬ corns. This must be allowed to stew with the lid tightly put o»n the pan on the simmering burner for half an hour. Add half a pint of tomato sauce, 1 truffle, 10 small champignons, 4 slices of ox tongue, and 1 glass of sherry. Let it now stew very gently for 20 minutes. Remove the Bouquet garni, peppercorns,

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