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