Recipe no. 329 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 160.
Ingredients
- duck
- onions
- mushrooms
- bacon
- chestnuts
- broth
- celery
- sausages
Preparation
- Cooking the duckCook it as indicated for duck with turnips.
- Composing the garnishIn place of the latter put a garnish composed as follows: 2 dozen small glazed onions, a dozen mushroom caps, 150 grams of lean bacon cut into large dice, blanched and sauteed in a frying pan, and 2 dozen chestnuts, stripped of their skin and cooked in a saucepan with a spoonful of broth, seasoning and a sprig of celery; they should remain whole.
- Simmering the garnishLet this garnish simmer for about 15 to 20 minutes with the duck, which should be nearly cooked when you add it.
- Adding the sausagesAdd, lastly, 2 or 3 grilled sausages, cut into pieces.
- DressingServe the duck in the middle of the dish with the garnish around.
Reboul's text
Cook it as indicated for duck with turnips; in place of the latter put a garnish composed as follows: 2 dozen small glazed onions, a dozen mushroom caps, 150 grams of lean bacon cut into large dice, blanched and sauteed in a frying pan, and 2 dozen chestnuts, stripped of their skin and cooked in a saucepan with a spoonful of broth, seasoning and a sprig of celery; they should remain whole. Let this garnish simmer for about 15 to 20 minutes with the duck, which should be nearly cooked when you add it.
Add, lastly, 2 or 3 grilled sausages, cut into pieces. Serve the duck in the middle of the dish with the garnish around.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| champignoun | mushrooms |
| ventresco | lean bacon |
| blanqueja | blanch |
| sauta | saute |
| sartan | frying pan |
| amaroun | chestnuts |
| bouioun | broth |
| àpi | celery |
| mitouna | simmer |
| saussisso | sausages |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 329, page 160. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.