Hungarian Duck
From 365 foreign dishes, 1908
Serve hot, garnished with fried croutons.
Presented as published in 1908. 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 365 foreign dishes (1908) by Josephine Preston Peabody, page 34. The excerpt below is the record exactly as published.
Hungarian Duck. Season and roast the duck ; then cut into pieces for serving. Chop the giblets; add to the gravy in which the duck was roasted, with I glass of red wine, ^ teaspoonful of paprica, a pinch of doves and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.