Widgeon au Chocolat

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Preparation info

    • Difficulty

      Easy

Appears in

Chocolate: The Food of the Gods

Chocolate

By Chantal Coady

Published 1993

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Method

From Massialot’s Cuisinier roïal et bourgoise (1691). Is this recipe for a wild duck in a ragout with chocolate the earliest French recipe? It certainly may be the only published Aztec recipe in seventeenth-century France using chocolate as a thickener.

Having plucked and cleaned your widgeon, eviscerate it and wash it. Scald it and put it in a pot and season it with salt, pepper, bayleaf, and a bouquet garni; you make a little chocolate which you throw in. Prepare at the same time a ragoût, with the livers, mushroom, morels, truffles and a quarteron of chestnuts. When your widgeon is cooked and arranged on its dish, you pour your ragoût over it, and serve garnished with whatever you wish.

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