Name: Wild Duck, Fillets Of, with Olives or Celery
Ingredients: 3 or 4 wild ducks; stewed celery or stoned olives; brown gravy

Wild Duck, Fillets Of, with Olives or Celery

Ingredients

3 or 4 wild ducks
stewed celery or stoned olives
brown gravy

Directions

Roast and prepare

Roast the wild ducks for 10 to 15 minutes.
Cut off the fillets from each side of the breast.
Score the skin of the fillets.

Plate and serve

Arrange the fillets in a circle on a serving plate.
Place stewed celery or stoned olives in the center.
Serve with brown gravy in a tureen.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Wild ducks: Provide the meat for the fillets, which are the main component of the dish.
Stewed celery or stoned olives: Add a contrasting savoury flavour and moisture alongside the rich duck.
Brown gravy: Adds moisture and savoury depth to the sliced duck fillets.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.