This recipe is translated and adapted from the book of Apicius' De re coquinaria
(For cooking).
Ingredients:
1 large duck
Pinch of pepper
1 teaspoon dried onions
pinch of lovage (or celery leaves young people)
Pinch of cumin
Pinch of celery seed
70 g pitted prunes (or prune)
50 ml Mulsum (honey, wine produced by a half cup of honey, a bottle of dry
White Wine)
50 ml of red wine vinegar
Liquamen 50 ml (this is the fishsauce, with the nearest equivalent modern Thai
Nam Pla)
Defritum 50 ml (figure or thick syrup or a young white wine sweetened with grape juice
Honey and heated to reduce it to one third of its volume)
200g flour
Olive oil
Method:
Make a batter of flour and enough oil to bind the flour together.
This season season with salt and pepper and use to completely cover the duck in a layer
Sweet. In a baking dish and bake for 2 hours at170 ° C.
Meanwhile, put all the herbs and grind in a mortar with a pestle. To this add
's, red wine vinegar Mulsum, liquamen, and 30 ml Defritum
Olive oil. Mix and pour into a pan. Add the chopped plums and cook until
are soft.
Pour the sauce over the slices of duck. Serve immediately.
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