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Roman Duck and Damson Sauce Recipe

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.




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