Duck Ragout

Ingredients

• 1 duck
• 1 cup of water
• 1 tbsp. of butter
• Salt
• 2 tbsps. of butter
• 2 tbsps. of duck grease
• 2 % tbsps. of flour
• 1 % pts. of bouillon or water
• % pt. of port wine
• % cup of champignon juice
• 3 truffles
• % pt. champignons
• 2 cloves
• 6 pepper-corns
• Salt
• Juice of % lemon

Method

1. 1

   Clean, dress, wash, and salt the duck.

2. 2

   Fry in butter and water for 1.5 to 2 hours, basting frequently.

3. 3

   For gravy, brown flour in butter, add duck stock, bouillon, wine, champignon juice, lemon juice, salt, pepper-corns, cloves, and parsley.

4. 4

   Cook and strain.

5. 5

   Carve duck and steep in gravy.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 54. The excerpt below is the record exactly as published.

DUCK RAGOUT. Quantity for 6 Persons. 1 duck 1 cup of water 1 tbsp. of butter Salt For the Gravy. 2 tbsps. of butter 6 pepper-corns 2 tbsps. of duck grease 3 sprays of parsley 2 % tbsps. of flour 2 cloves 1 % pts. of bouillon or water % pt. of port wine Duck stock Juice of % lemon % cup of champignon juice 3 truffles Salt % pt. champignons

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