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📝 Description
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🥘 Ingredients
2 wild ducks, 4 shalots, 1 pint of stock No. 105, 1 glass of port wine, 1 oz. of butter, a little flour, the juice of 1/2 lemon, cayenne and salt to taste.
👨🍳 Method
Ducks that have been dressed and left from the preceding day will answer for this dish. Cut them into joints, reserve the legs, wings, and breasts until wanted; put the trimmings into a stewpan with the shalots and stock, and let them simmer for about 1/2 hour, and strain the gravy. Put the butter into a stewpan; when melted, dredge in a little flour, and pour in the gravy made from the bones; give it one boil, and strain it again; add the wine, lemon-juice, and cayenne; lay in the pieces of duck, and let the whole gradually warm through, but do not allow it to boil, or the duck will be hard. The gravy should not be too thick, and should be very highly seasoned. The squeeze of a Seville orange is a great improvement to this dish.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried the Ragout of Wild Duck this week, drawn in by the promise of a comforting, rustic dish that wouldn't take all evening to prepare. I found the process surprisingly straightforward, even with the vintage language. The one detail that delighted me was the subtle tang from the Seville orange juice—it elevated the rich, gamey flavors of the duck to new heights. It's not something I'd usually think to pair with duck, but it worked beautifully. This ragout would be perfect for the weeknight cook who wants to impress without spending hours in the kitchen. The key is having your duck and stock ready to go. I served it with some crusty bread to soak up the gravy, and it was a hit with the family. Next time, I might try it with a side of mashed sweet potatoes for a touch of sweetness. If you can get your hands on some wild duck, this ragout is definitely worth a try.
