Ducks with Onions
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- ducks
- small onions
- gravy
- cream
- flour
Instructions
- Stuff the ducks as described in the preceding recipe. Trim the roots off small onions and blanch them in scalding water. Pick the blanched onions and place them in a stew pan with a little gravy. Set the pan over a gentle fire and let the onions simmer until done. Thicken them with cream and flour. Roast the ducks. When the ducks are roasted, dish them, pour the ragout of onions over them, and serve hot.