Jugged Wild Duck

Name: Jugged Wild Duck
Ingredients: the wild duck; half a dozen oysters; a gill of port wine; the juice of two oranges; a small onion; a little cayenne; some good rich gravy

From À la mode cookery, 1902

Presented as published in 1902. 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

576Calories

22 gProtein

80 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories576 kcal

Protein22 g

Carbohydrates80 g

Fiber11 g

Sugars43 g

Total Fat5.7 g

Saturated Fat1.5 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat1.7 g

Cholesterol120 mg

Sodium272 mg

Potassium1456 mg

Calcium366 mg

Iron15 mg

Magnesium116 mg

Phosphorus396 mg

Zinc118 mg

Copper8.9 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C203 mg

Vitamin A79 mcg

Vitamin E3.2 mg

Vitamin K3.6 mcg

Vitamin B60.5 mg

Vitamin B1226 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.2 mg

Folate158 mcg

Choline234 mg

Caffeine0 mg

Water806 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 36. The excerpt below is the record exactly as published.

Jugged Wild Duck Cut the wild duck into neat joints, put them into a frying-pan, just to brown them. Put these joints with some good rich gravy into one of the Boila jars and half a dozen oysters, and their liquor, the juice of two oranges, a little cayenne, a small onion, and a gill of port wine

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