Stewed Duck

Ingredients

• A couple of quite young ducks, or a fine, full-grown, but still tender one
• about three quarters of a pint of strong cold beef stock or gravy
• a little salt
• a rather full seasoning of cayenne
• a few thin strips of lemon-rind
• a tablespoonful of the finest rice-flour
• a wineglassful or rather more of port wine
• a dessertspoonful of lemon-juice

Method

1. 1

   Cut ducks into joints and arrange in a stewpans.

2. 2

   Pour in beef stock, clear scum when boiling, add salt, cayenne, and lemon rind.

3. 3

   Simmer for 45 minutes.

4. 4

   Stir in rice-flour mixed with port wine and lemon juice, then dish and serve immediately.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 260. The excerpt below is the record exactly as published.

stewed ducks. STEWED DUCK. (ENTREE.) A couple of quite young ducks, or a fine, full-grown, but still tender one, will be required for this dish. Cut either down neatly into joints, and arrange them in a single layer if possible, in a wide stewpan ; pour in about three quarters of a pint of strong cold beef stock or gravy ; let it be well cleared from scum when it begins to boil, then throw in a little salt, a rather full seasoning of cayenne, and a few thin strips of lemon-rind. Simmer the ducks very softly for three quarters of an hour, or somewhat longer should the joints be large ; then stir into the gravy a tablespoonful of the finest rice- flour, mixed with a wineglassful or rather more of port wine, and a dessertspoonful of lemon-juice

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