Wild Duck
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
Chef Wood
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- Clean the duck, putting aside the giblets, and cut off the head and legs.
- Chop fine a thick slice of ham with both lean and fat together, with a moderate amount of celery, parsley, carrot and half medium sized onion.
- Put the chopped ham and vegetables in a saucepan and lay the duck on the whole, seasoning with salt and pepper.
- Brown on all sides and add water to complete the cooking.
- Cabbage or lentils, cooked in water and afterward allowed to complete the cooking in the sauce obtained from the duck, form a good addition.
- To remove the "gamey" taste from the wild duck, either wash it in vinegar before cooking or scald it in boiling water.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board