Name: Duck in Port
Yield: For 3
Cuisine: United Kingdom
Ingredients: a little butter and flour; pepper and salt; 30 large stoned black cherries or 6 small cooking apples, peeled and cored, or 6 small peaches, stoned and blanched; 1 duck; ½ pint of very good veal or chicken stock

Preparation info

For
3

Difficulty
Medium

Appears in

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.

Ingredients

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

Europe
United Kingdom
Main course
England

Method

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. (

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