Roast Duck Ichi Ban—Japanese
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 59. The excerpt below is the record exactly as published.
ROAST DUCK ICHI BAN— JAPANESE Roast a domestic duck, shred the meat and mix it with a small can of shredded pineapple. Add half of a chopped green pepper (without seed), to a sauce made of peanut butter thinned with olive oil and vinegar. Combine with the duck, heat through and serve with rice or noodles
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