Wild Duck Americaine

Ingredients

• a wild duck
• soaked bread
• some port wine
• chopped shallots

Method

1. 1

   Stuff the duck with soaked, buttered, and seasoned bread.

2. 2

   Braise and serve with a brown sauce made from the neck, giblets, wings, and liver of the duck, along with shallots and port wine.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 34. The excerpt below is the record exactly as published.

WILD DUCK AMERICAINE OTUFF a wild duck with soaked bread, well ^ buttered and well seasoned ; braise it and serve it with a brown sauce made with the neck, giblets, wings and liver of the duck. Add some 97 THE DUDLEY RECIPES chopped shallots, fried in butter, seasoning and port wine. The duck should not be overcooked. STUFFED WILD DUCKS T) RAISE some wild ducks and stuff with a -L* mixture of minced game and chopped mush- rooms. Serve with a game sauce, into which a little red-currant jelly has been incorporated. % BRAISED PARTRIDGES WITH CABBAGE r 1 1W0 or three partridges, two small cabbages, one carrot, one onion, eight ounces of salt pork or fat bacon, three cloves, a bouquet garni, one glass of white wine, one and a half pints of rich stock, one gill of Espagnol sauce, salt, pepper, nutmeg and two ounces of dripping. Singe, draw and wipe the birds, and truss them with their wings turned inwards. Put them in a roasting tin ; cover with dripping and roast for ten minutes ; take up and drain. Wash the cabbages, cut into quarters ; remove the stalks ; cook for ten minutes in salted water and drain. 98 POULTRY AND GAME DISHES Have ready a large stewpan ; put in some slices of pork or bacon, the carrot and onion cut into slices, cloves and bouquet ; lay the partridges on this ; put the cabbage on top ; then some more bacon or pork ; add the wine and stock ; season with pepper, salt and grated nutmeg ; cover and cook slowly for thirty to forty-five minutes. Dress the cabbages on a dish to form a bed ; place the partridges on this (whole or cut up) ; garnish with slices of carrot and bacon or pork. Skim and strain the gravy ; add the sauce ; boil up and sauce all over. PARTRIDGES WITH MUSHROOMS mWO partridges, four ounces of lean bacon, peppercorns, two cloves, three ounces of butter, half a pound of fresh or a quarter of a pound of preserved mushrooms, chopped parsley, one gill of stock, seasoning, half a pound of lard- ing bacon, a mirepoix (consisting of a small bunch of herbs, thyme, parsley, bay leaf, sliced onion, carrot and turnip), brown or half-glaze sauce, one glass of port wine

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