Recipe no. 343 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 167.
Ingredients
- wild duck
- fine olive oil or melted butter
Preparation
- PreparePluck, draw and singe the duck, wipe it neatly and truss it
- CookCook on the spit, basting it with fine olive oil or melted butter according to taste, salt it
- ServeTake it off the spit after 30 minutes, generally served a little rare
Reboul's text
Plucked, drawn and singed, wipe it neatly, truss it and cook it on the spit, basting it either with fine olive oil or with melted butter according to taste; salt it and take it off the spit 30 minutes later. It is generally served a little rare.
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 |
|---|---|
| vuida | to draw |
| besuscla | to singe |
| eissuga | to wipe |
| brida | to truss |
| rousti | to roast on the spit |
| arrousa | to baste |
| sala | to salt |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 343, page 167. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.