Duck in Port

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This nineteenth-century recipe comes from the Cotswolds. It is probably the most delicious simple way of cooking a duck, and it is typical of English high cooking at its best.


  • 1 duck
  • 30 large stoned black cherries or 6 small cooking apples, peeled and cored, or


Put the fruit into a basin to macerate for 24 hours in the port, which should not be too sweet. See that the fruit is almost covered. Cover tightly with foil and put a plate on top of this.

The next day, rub the duck with seasoned flour, place it in a baking tray on 1 oz. (