Muloc: Created page with "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 pep..."

2016-09-10T11:22:19Z

Created page with "Harleian MS. 279 1430-40 <blockquote>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 pep..."

New page

Harleian MS. 279 1430-40

<blockquote>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.</blockquote>

=== Ingredients ===
* 1 three- or four-pound duck
* 1 medium onion
* Lard for sautéing
* 1/4 C dry wine
* 1/4 C beef or other stock
* 1/4 C drippings from the roasted duck
* 1 tsp cinnamon
* 1/2 tsp each black pepper and powdered ginger
* Salt to taste
* 1/3 C brown mustard

=== Method ===
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.

Pikkel pour le Mallard - Revision history

Muloc: Created page with "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 pep..."

Muloc: Created page with "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 pep..."