Ragout of Duck

Ingredients

• a duck
• a pint and a half of broth or water
• a large onion
• cloves
• allspice
• black pepper
• the rind of a lemon
• two ounces of a good beef dripping
• sufficient flour to make it rather a stiff paste
• the juice of half a lemon
• a glass of wine
• a little salt

Method

1. 1

   Half roast the duck, cut into pieces, and simmer with broth, onion, spices, and lemon rind for 1.5 hours.

2. 2

   Strain gravy, mix with beef dripping and flour, add lemon juice and wine.

3. 3

   Serve duck with gravy and mashed potatoes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 88. The excerpt below is the record exactly as published.

Ragout of Duck.) Half roast a duck, and divide it into joints or neatly cut pieces ; put it into a stewpan, with a pint and a half of broth or water, with any trimmings of meat, a large onion stuck with cloves, allspice and black pepper, and the rind of a lemon cut very thin. Bring the con- tents of the pan to the boil and skim it clean, then let it simmer gently, with the lid closed, for an hour and a half. Take out the pieces of duck, and strain the gravy. Put two ounces of a good beef dripping into a small stewpan, and sufficient flour to make it rather a stiff paste, and then stir in the gravy gradually. Let it boil up ; then add the juice of half a lemon, a glass of wine, and a little salt

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