Stewed Duck and Olives
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Stewed ducks can also be garnished with celery cooked in stock.
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 110. The excerpt below is the record exactly as published.
Stewed duck and olives. Gigot rôti. Roast leg of mutton. Haricots panachés sautés. French beans and haricots à la maître d’hôtel. Dumpling ferme. Currant dumplings, Stewed duck and olives. Warm your duck in a stew-pan with butter ; when a good colour, remove the duck, stir some flour and stock into the butter ; as soon as it boils, pass through a tammy, and replace in the stew-pan with the duck; season with a bouquet of mixed herbs, an onion stuck with cloves, salt and pepper; simmer for an hour, add some olives which have been soaked and stoned
Cook this with the app: pantry check, scaling, and the assistant.