Recipe no. 327 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 159.
Ingredients
- duck
- onions
Preparation
- Cooking without the onionsCooked like the previous recipe; the glazed onions are added only when the duck is completely cooked and its pan juices fully strained; these juices must be reduced.
- Simmering in the onionsLet it simmer 5 minutes before serving, turning it occasionally in the onions.
Reboul's text
Cooked like the previous recipe; the glazed onions are added only when the duck is completely cooked and its pan juices fully strained; these juices must be reduced. Let it simmer 5 minutes before serving, turning it occasionally in the onions.
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 |
|---|---|
| braseja | braise |
| mitouna | simmer |
| founs | pan juices |
| couire | cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 327, page 159. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.