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Duck.'

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Salt
  2. a pint of red wine
  3. Onion
  4. Roast
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. It may be larded of not : half roast it, put it into a stewpan, with a pint or more of good gravy, a quarter of a pint of red wine, onion chopped small, or shalot, a piece of lemon-peel, Cayenne and salt : stew it gently, close covered, till tender.
  2. Take out the duck, boil the sauce up quick, and pour it over the bird: truffles and morels may be added.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Vegetable peeler