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📝 Description
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80
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🥘 Ingredients
1 large duck, pepper and salt to taste, good beef gravy, 2 onions sliced, 4 sage-leaves, a few leaves of lemon thyme, thickening of butter and flour.
👨🍳 Method
After having emptied and singed the duck, season it inside with pepper and salt, and truss it. Roast it before a clear fire for about 20 minutes, and let it acquire a nice brown colour. Put it into a stewpan with sufficient well-seasoned beef gravy to cover it; slice and fry the onions, and add these, with the sage-leaves and lemon thyme, both of which should be finely minced, to the stock. Simmer gently until the duck is tender; strain, skim, and thicken the gravy with a little butter and flour; boil it up, pour over the duck, and serve. When in season, about, 1-1/2 pint of young green peas, boiled separately, and put in the ragoût, very much improve 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 "To Ragout a Duck Whole" from Mrs. Beeton this week, and I was struck by how the simplicity of the ingredients belied the depth of flavor. The duck, seasoned and trussed, took on a gorgeous brown hue after just 20 minutes in the oven. I found that the key to this dish was the gentle simmering in beef gravy, which infused the duck with a richness that was utterly satisfying. The surprise came when I added the minced sage and lemon thyme to the gravy. The aroma that filled my kitchen was electric, transporting me to a cozy autumn evening. This recipe is perfect for a comfort-seeker looking to elevate a weeknight meal. The addition of green peas, though seasonal, added a delightful freshness that balanced the hearty flavors. Serve this with some crusty bread to soak up the gravy, and you'll have a meal that's as comforting as it is delicious.
