Stew Ducks with Green Peas
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Archive recipe
A historic Creole dish of butter, flour, broth, ducks and green peas. Adapted from Stew Ducks with Green Peas, from La Cuisine Creole (1885).
Adapted from Stew Ducks with Green Peas, in La Cuisine Creole (1885), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/stew-ducks-with-green-peas.md.
The dish
2 of 7 items checked
archive.org
2 of 7 items checked · 4 aisles
Truss the ducks as for baking and boiling, and put them away in the pantry
Put two ounces of butter in a stew-pan on the fire, stir in two tablespoonfuls of flour, stir until it becomes brown or a fawn color
Pour in a pint of broth or gravy made from veal, or from water in which the ducks or chickens have been boiled
Stir this while cooking, and when it boils, put in the ducks
Let them cook for half an hour, or until done or nearly so
Add a quart of green peas, an onion chopped, and a sprig of parsley
Allow these to stew gently until done
Remove the parsley and the ducks, and if there is too much sauce, cook it down a little
Dish up, pour the peas and gravy over the ducks and serve
Adapted from Open Recipe Archive · La Cuisine Creole (1885; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)