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Pikkyll pour le Mallard

Recipe by Daniel Myers

I wanted to try something different, and when I came across this recipe I remembered that I had some ducks in the freezer. The recipe was similar to a modern chicken recipe I've made (except that it calls for cream) so I thought it was worth a try.


1 lb. duck
1 medium onion, finely chopped
2 Tbsp. olive oil(approx.)
1/2 cup broth (I used chicken)
1/2 cup red wine
1/2 tsp. cinnamon
1/2 tsp. ginger
1 tsp. mustard


Slice the duck meat into large pieces and sautee in olive oil, adding salt and pepper as desired. Remove from pan and set aside, along with the drippings. Sautee onion in olive oil, cooking until tender. Add broth, wine, and cinnamon. Return duck with drippings to the pan and bring to a boil. Remove from heat and add mustard.

Pikkyll pour le Mallard. Take oynons, and hewe hem small, and fry hem in fress grece, and caste hem into a potte, And fress brot of beef, Wyne, & powder of peper, canel, and dropping of the mallard And lete hem boile togidur awhile; And take hit fro the fyre, and caste thereto mustard a litul, And pouder of ginger, And lete hit boile no more, and salt hit, And serue it forthe with the Mallard.

Conyng, hen, or Mallard. Take Conyng, Hen, or Mallard, and roste him al-moste ynowe; or elles choppe hem, and fry hem in fress grece; and fry oynons myced, and cast al togidre into a potte, and caste there-to fress brot and half wyne; caste thereto Cloues, Maces, powder of Peper, Canell; then stepe faire brede with the same brot and drawe hit thorg a streynour with vinegre. And whan hit hath wel boiled, caste the licour thereto, and pouder ginger, and vinegre, and ceson hit vppe, And then thou shall serue hit fort.

Published: 2005-11-03