Filetto di Anitraccio (Fillet of Wild Duck)
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 163. The excerpt below is the record exactly as published.
iletto di Anitraccio. (Fillet of Wild Duck). Draw and prepare the birds for roasting ; wrap them round with slices of vegetables and bacon, then with paper, and roast them. When cooked, cut off the fillets, and keep them hot. Serve with puree of chestnuts and port wine sauce
Cook this with the app: pantry check, scaling, and the assistant.