Braised Ducks
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Braised Ducks.
Ducks that are tough and unfit to roast are improved by being braised with onions, carrots and turnips. Or they may be stewed, and served with canned peas.
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Braised Ducks.
Ducks that are tough and unfit to roast are improved by being braised with onions, carrots and turnips. Or they may be stewed, and served with canned peas.
