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Fillets of Duck with Mushrooms

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

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.

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