Fillets of Duck with Mushrooms

This recipe comes from Richard Dolby, well known in the early nineteenth century as the head cook of the Thatched House Tavern in St James’s. There is a similar recipe in a Kentish eighteenth-century manuscript from a manor house near Tenterden, but I give Dolby’s recipe because it is much clearer.

Serve plain boiled rice or creamed potato and green peas flavoured with mint with this dish.