Wild Duck, Hashed
Ingredients
Directions
Prepare
Cut the remains of roast ducks into neat joints.
Stew and serve
Stew the joints slowly in the gravy for 30 minutes, adding more gravy if necessary.
Pile the duck joints high in a dish.
Pour the gravy over the duck.
Garnish with fried croutons.
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
- Roast duck
- Provides the main meat, which becomes tender as it stews slowly in gravy.
- Gravy
- Supplies moisture and flavor, keeping the duck succulent during the slow stew.
The step that matters
Stewing the duck joints slowly. Gentle, slow heat keeps the meat moist and tender. Boiling vigorously tightens muscle proteins and dries the meat, so the gravy should only simmer gently.
“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.
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