Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pint of good gravy
- a sprig of thyme
- a pint of por*- wine
- two dozen chestnuts roasted
- two small onions
- half roast
- 2 teaspoonfnl of tournade's kitchen bouquet
- salt
Directions
Prepare the same as a goose. If they are ducklings roast thirty minutes. Full grown ducks should b3roa5ijd an hour and basted often. Serve with them giblet gravy or apple sauce.
Wild ducks should be cooked rare, with or without stuff- ing. Baste them first with hot water, to which add an onion and salt, then baste with butter and a little flour. C)ok from twenty to thirty minutes. Serve with currant jelly. DUCKS A LA FRANCAISE
Put two dozen chestnuts roasted and peeled into a pint of good gravy, with a sprig of thyme, two small onions, a few whole peppers, and a bit of ginger. Take a duck, lard the chest with shreds of bacoQ, and half roast it, then put it into the gravy, add a quarter of a pint of por*- wine, and let it stew about twenty minutes. When the duck is sufficiently done, take it out, boil up the gravy to a proper thickness, skim it clear of any fat add 1-2 teaspoonfnl of Tournade's Kitchen Bouquet, lay the duck in a dish, and pour the sauce over it.