Filets of Wild Duck with Orange-Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 196. The excerpt below is the record exactly as published.
FILETS OF WILD DUCK, WITH OBANGE-SAUCE. For this dish, use only the breast or filets of wild duck, either broiled or roasted rare. While they are being cooked, cut the rind of a Seville or bitter orange in small shreds, and squeeze the juice ; put the orange rind and juice into a saucepan with a gill of broth, and a glass of madeira, season the sauce palatably with salt an
Cook this with the app: pantry check, scaling, and the assistant.