Stewed Duck


Preparation info

  • 4–5

    • Difficulty


    • Ready in

      1 hr 15

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 duck fat for basting
  • 2 onions
  • 2 oz. butter


Truss duck, baste with hot fat, cook in a hot oven (425°–450° F., Gas 7–8) until well browned, basting frequently. Slice onions, fry until golden brown in butter, remove them, and brown the flour in the butter. Place duck in a large saucepan, barely cover it with hot stock, add fried onions, sage and lemon-thyme. Cover with a closely fitting lid, and simmer gently until tender—abo