Roast Duck Sauce

Ingredients

• the duck
• a table-spoonful of port, burgundy, or fruity Madeira
• a dessert-spoonful of lime-juice
• six drops of 'tabasco'
• a tea-spoonful of chilli vinegar

Method

1. 1

   Score the breast of the duck and let the gravy run out.

2. 2

   Add port, lime juice, and tabasco to the gravy, stir, and baste the duck liberally before carving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 267. The excerpt below is the record exactly as published.

the duck to be roasted — not baked in tho „.. chatty oven, (which Ramasamy will certainly do if you do not take steps to prevent the sacrilege) and let it be nice and juicy, not dried up by over-dressing. I have known an ignorant Ramasamy stuff a wild duck like a tame -one ! need I do more than warn you that this is erroneous ? Having served the bird with all the gi'avy that was caught during the roasting on a very hot dish, what must we do for a sauce on the spot ? This will be found a good one : — Score the breast of the bird in the direction you intend to slice it, and let the gravy run out bountifully ; to that add a table-spoonful of port, burgundy, or fruity Madeira, (the first if possible) give that a dessert-spoonful of lime-juice MENU FOR A LITTLE HOME DINNER. 485 and six drops of " tabasco,'' or a tea-spoonful of chilli vinegar

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