Dodine De Canard

Name: Dodine De Canard (Stewed Duck)
Cuisine: France
Ingredients: 1 duck; 2 large onions; 2 small glasses of brandy; 1 pint of claret; 3½ ozs. of pork fat; 1 large tablespoon of olive oil, a sprig of parsley, thyme, a small piece of bayleaf, clove of garlic; 1 large tablespoon of olive oil, a sprig of parsley, thyme, a small piece of bayleaf, clove of garlic; 1 large tablespoon of olive oil, a sprig of parsley, thyme, a small piece of bayleaf, clove of garlic; 1 large tablespoon of olive oil, a sprig of parsley, thyme, a small piece of bayleaf, clove of garlic; 1 large tablespoon of olive oil, a sprig of parsley, thyme, a small piece of bayleaf, clove of garlic; 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; 7 ozs. of mushrooms, salt and pepper; 7 ozs. of mushrooms, salt and pepper

Stewed Duck

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

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

Ingredients

Europe
France
Main course
Gluten-free

Ingredients

Method