Duckling A La Portugalaise

Name: Duckling A La Portugalaise
Ingredients: a duckling; a gill of claret wine; a pint of Espagnole Sauce; the peel of a quarter of an orange; the heart of the orange

From Louis' every woman's cook book, 1910

Sprinkle chopped orange peel over the dish before serving.

Presented as published in 1910. 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

1243Calories

56 gProtein

68 gCarbs

76 gFat

Full nutrition (33 nutrients)

Calories1243 kcal

Protein56 g

Carbohydrates68 g

Fiber14 g

Sugars32 g

Total Fat76 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4735 mg

Potassium2366 mg

Calcium247 mg

Iron5.5 mg

Magnesium154 mg

Phosphorus679 mg

Zinc6.4 mg

Copper0.9 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C297 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B61.8 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)14 mg

Folate268 mcg

Choline5.9 mg

Caffeine0 mg

Water659 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 34. The excerpt below is the record exactly as published.

. DUCKLING A LA PORTUGAISE Roast a duckling; when partly cooled off, cut in pieces. Cut up the carcass in small pieces, fry with a small " mirpoix," add a gill of claret wine, the juice of an orange, and a pint of Espagnole Sauce. Cook for fifteen minutes. Then strain into a saucepan, add the pieces of duckling, and heat well. Chop the peel of a quarter of an orange fine. Cut the heart of the orange

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