Recipe no. 317 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 156.
Ingredients
- duck
- lard
Preparation
- Cutting upCut the duck into 5 or 6 pieces
- BrowningBrown in lard on all sides
- SeasoningSeason and finish as for the Languedoc-style cassoulet
Reboul's text
Cut a duck into 5 or 6 pieces; put them into a saucepan with a spoonful of lard, brown on all sides, season and finish as indicated for the previous recipe.
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 |
| tros | pieces |
| sahin | lard |
| reveni | brown |
| assaboura | season |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 317, page 156. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.