Dodine De Canard

Stewed Duck

The dodine is one of the oldest dishes in the repertory of French cooking, being mentioned in books of the fourteenth century—Le Grand Cuisinier de toute duisine, published about 1350, and many others. Maître Escoffier has given us an excellent modern version of the dodine, which is very delicious and quite easy to make. For the benefit of those of my readers who read French, I give, besides the modern version, the quaint original recipe in old French.


  • 1 duck
  • 2 large onions
  • 2 small glasses of brandy
  • 1 pint of claret
  • ozs. of pork fat
  • 1 large tablespoon of olive oil, a sprig of parsley, thyme, a small piece of bayleaf, clove of garlic
  • 7 ozs. of mushrooms, salt and pepper


Put the duck, jointed, in an earthenware terrine and season with salt and pepper and mixed spices. Add the onions, the herbs, the brandy and red wine. Let it stand fee a few hours.

Put the oil and pork fat in an earthenware casserole and, when hot, put in the pieces of duck, and brown them for about 15 to 20 minutes. Add the wine, etc., in which they have soaked, the garlic, and the mushrooms. Simmer on a very gentle fire for 1 hour or 1¼ hours. Serve in the casserole in which they were cooked. Nouilles, or ribbon macaroni are served at the same time as the dodine.

Here is the old French version:

“Dodine rouge: Prends du pain halé et le fais rôtir bien roux sur le gril, et le mets tremper an fort vin vermeil, puis, fais frire des oigncns par rouelles en sain de lard et passe ton pain par l’étamine; puis, pour épices: cannelle, muscade, clou de giofle et sucre, et un peu de sel, et fais le tout bouillir ensemble avec de la graisse de canard. Et quand il sera cuit, jette sur ton canard.”