Ducks a la Mode

Preparation info

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take two fine Ducks, cut them into Quarters, fry them in Butter a little Brown, then pour out all the Fat, and throw a little Flour over them; add Half a Pint of good Gravy, a Quarter of a Pint of Red Wine, two Shalots, an Anchovy, and a Bundle of Sweet Herbs; cover them close, and let them stew a Quarter of an Hour; take out the Herbs, skim off the Fat, and let your Sauce be as thick as Cream. Send it to Table, and Garnish with Lemon.