Recipe no. 325 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 159.
Ingredients
- duck
Preparation
- Preparing according to ageDuck is prepared like pigeon when it is young. When it is old it must be braised.
Reboul's text
Duck is prepared like pigeon when it is young. When it is old it must be braised.
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 |
|---|---|
| canard | duck |
| pijoun | pigeon |
| apresta | prepare |
| braseja | braise |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 325, page 159. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.