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This duck dish originates from a 1739 cookbook called "Nouveau Traité de La Cuisine," which features menus accompanied by their respective recipes. Although it appears simple, crafting this dish comes with its challenges, as the recipe lacks specific details that one might expect in a contemporary cookbook. Nevertheless, it provides a gateway into the world and palate of French nobility.
The Recipe Breakdown
To recreate this sumptuous dish, you will need the following ingredients:
One duck (preferably a duckling, but a 5 lb duck is a suitable substitute)
1-2 teaspoons of salt
1-2 minced shallots
2-3 oranges (varieties can vary)
Duck stock, known in the recipe as “good essence”