Ragout of Wild Duck

Ingredients

• Remains of cold wild duck
• 1 onion stuck with cloves
• 1 or two carrots
• 1 saltspoonful allspice
• 1 piece of ginger
• 1 glass of port wine
• 1 pint of water
• Rind of a quarter of lemon
• Juice of half a lemon
• 1 teaspoonful salt
• 1 teaspoonful black pepper
• 1 tablespoonful flour
• 1 small bunch of sweet herbs

Method

1. 1

   Out away neatly the legs, wings and breast, then chop up the bones and place in a saucepan with the carrots sliced and the rind of a lemon chopped up very small and the other ingredients, but the port wine, and boil slowly until the onion is quite tender, then remove the onion and herbs, and thicken with the flour (browned), place in the duck, but do not allow to boil or it will get hard.

2. 2

   Keep very hot.

3. 3

   Just before serving stir in the wine.

4. 4

   Dish with mashed potatoes and garnish with lemon.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 75. The excerpt below is the record exactly as published.

EAGOUT OF WILD DUCK. Remains of cold wild duck 1 onion stuck with cloves 1 or two carrots 1 saltspoonf ul allspice 1 piece of ginger 1 glass of port wine 1 pint of water Rind of a quarter of lemon Juice of half a lemon 1 teaspoonful salt 1 a teaspoonful black pepper 1 tablespoonful flour 1 small bunch of sweet herbs

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