Steamed duck in brown sauce

(Recipe #151, page 114)

Take a mature young duck, add 1/4 quart water, a piece of butter the size of an egg, 6 shallots, as much salt as is needed. Let simmer slowly, covered, so the gravy does not boil down too quickly. After the duck is done, add in a tablespoon of flour that has been browned in butter, 1/2 – 1 glass of wine, 4 – 6 pieces of ground cloves, and a little sugar. Let the duck simmer a while longer in this sauce.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s