Harleian MS. 279 1430-40
Take oynons, and hewe hem small, and fry hem in fressh grece, and caste hem into a potte, And fressh broth of beef, Wyne, & powder of peper, canel, and dropping of the mallard And lete hem boile togidur awhile; And take hit fro the fyre, and caste therto mustard a litul, and pouder of ginger, and lete hit boile no more, and salt hit, And serue it forthe with the Mallard.
Preheat oven to 450º. Place duck on a rack in a roasting pan, and put in oven. Reduce heat to 350º, and roast for twenty-five to thirty minutes per pound. Remove duck from oven and allow to cool for about fifteen minutes.
With a ladle or basting nozzle, draw off a quarter cup of drippings from the pan.
Mince the onion small. In a frying pan, over medium heat, melt butter and sauté the onion until translucent.
In a saucepan, over medium heat, combine onion, wine, stock, drippings, cinnamon, and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally for about ten minutes.
Remove syrup from heat, and stir in mustard, ginger, and salt.
Place duck on a platter for serving, pour sauce into a serving bowl, and serve them separately.
Phoenix Rise