Roman Duck and Damson Sauce Recipe

This recipe is translated and adapted from Apicius'50 ml Liquamen (this is fish sauce, the closest
book De Re Coquinariamodern equivalent being Thai
(on cooking).Ingredients:1 large duckNam Pla)
pinch of peppercorns50 ml Defritum (thick fig syrup or young white wine
1 tsp dried onionor 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 cuminvolume)
pinch of celery seeds200g flour
70g stoned damsons (or prunes)olive oilMethod:Make a batter from the flour and
50 ml Mulsum (honey wine, made by adding half aenough olive oil to bind the flour together.
cup of honey to a bottle of drySeason this with salt and pepper and use to entirely
white wine)cover the duck in a layer of
50 ml red wine vinegarpastry.