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No 144 Anitra Selvatica (Wild Duck)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Wild duck, butter, fowls' livers, Marsala, gravy,
turnips, carrots, parsley, mushrooms.
Cut a wild duck into quarters and put it into a stewpan with two
fowls' livers cut up and fried in butter. When the pieces of duck
are coloured on both sides, pour off the butter, and in its place
pour a glass of Marsala, a cup of stock, and a cup of Espagnole
sauce (No.1), and cook gently for ten minutes. In the meantime
shape and blanch six young turnips and as many young carrots, put
them into a stewpan, and on the top of them put the pieces of wild
duck, liver, &c. Pass the liquor through a sieve and pour it over
the wild duck, add a bunch of parsley and other herbs and five
little mushrooms cut up, and cook on a slow fire for half an hour.
Skim the sauce, pass it through a sieve and add a pinch of sugar.
Put the pieces of wild duck in an entree dish, add the vegetables,
&c., pour the sauce over and serve.

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