Stewed Duck


Preparation info

  • Difficulty


  • 4–5


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 duck fat for basting
  • 2 onions
  • 2 oz. butter
  • oz. flour
  • 1 pt. stock
  • 4 sage leaves
  • 2–3 strips lemon-thyme
  • salt and pepper


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—about ¾ hr. When duck is cooked, strain sauce from pan, and stir ¾ pt. of it into the brown roux; stir until boiling, cook 5 min. and season. Serve the duck with gravy and 1 pt. green peas, handed separately.