| This recipe is translated and adapted
| |
| | 50 ml Liquamen (this is fish sauce, the
|
| from Apicius' book De Re Coquinaria
| |
| | closest modern equivalent being Thai
|
| (on cooking).Ingredients:1 large duck
| |
| | Nam Pla)
|
| pinch of peppercorns
| |
| | 50 ml Defritum (thick fig syrup or young
|
| 1 tsp dried onion
| |
| | white wine or grape juice sweetened with
|
| large pinch of lovage (or young celery
| |
| | honey and heated to reduce it to a third
|
| leaves)
| |
| | of its volume)
|
| pinch of cumin
| |
| | 200g flour
|
| pinch of celery seeds
| |
| | olive oilMethod:Make a batter from the
|
| 70g stoned damsons (or prunes)
| |
| | flour and enough olive oil to bind the
|
| 50 ml Mulsum (honey wine, made by adding
| |
| | flour together.
|
| half a cup of honey to a bottle of dry
| |
| | Season this with salt and pepper and use
|
| white wine)
| |
| | to entirely cover the duck in a layer of
|
| 50 ml red wine vinegar
| |
| | pastry.
|
