To Boil Ducks the French Way

Method

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.

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