Recipes > Meat > Duck > To Ragout a Duck Whole

To Ragout a Duck Whole


  • 1 large duck
  • pepper and salt to taste
  • good beef gravy
  • 2 onions sliced
  • 4 sage-leaves
  • a few leaves of lemon thyme
  • thickening of butter and flour


After having emptied and singed the duck, season it inside with pepper and salt, and truss it. Roast it before a clear fire for about 20 minutes, and let it acquire a nice brown colour. Put it into a stewpan with sufficient well-seasoned beef gravy to cover it; slice and fry the onions, and add these, with the sage-leaves and lemon thyme, both of which should be finely minced, to the stock. Simmer gently until the duck is tender; strain, skim, and thicken the gravy with a little butter and flour; boil it up, pour over the duck, and serve. When in season, about, 1 1/2 pints of young green peas, boiled separately, and put in the ragoût, very much improve this dish.

Time: 20 minutes to roast the duck; 20 minutes to stew it.

Sufficient for 4 or 5 persons.

Seasonable from November to February; ducklings from April to August.


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The Book of Household Management (1861).

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