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