To Boil Ducks the French Way

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Let your Ducks be larded and half roasted, then take them off the Spit, put them into a large earthen Pipkin, with Half a Pint of Red Wine, and a Pint of good Gravy, some Cheshuts, first roasted and peeled, Half a Pint of large Oysters, the Liquor strained and the Beards taken off, two or three little Onions minced small, a very little stripped Thyme, Mace, Pepper, and a little Ginger beat fine; cover it close and let them stew Half an Hour over a slow Fire, and the Crust of a French Roll grated when you put in your Gravy and Wine; when they are enough take them up and pour the Sauce over them.