| This recipe is translated and adapted from Apicius' | | | | reduce it to a third of its volume) |
| book De Re Coquinaria | | | | 200g flourolive oil |
| (on cooking). | | | | Method: |
| Ingredients: | | | | Make a batter from the flour and enough olive oil to |
| 1 large duckpinch of peppercorns | | | | bind the flour together. |
| 1 tsp dried onionlarge pinch of lovage (or young | | | | Season this with salt and pepper and use to entirely |
| celery leaves)pinch of cuminpinch of celery seeds | | | | cover the duck in a layer ofpastry. Place in a roasting |
| 70g stoned damsons (or prunes) | | | | tin and roast for 2 hours at 170°C. |
| 50 ml Mulsum (honey wine, made by adding half a | | | | Meanwhile place all the herbs in a mortar and grind |
| cup of honey to a bottle of drywhite wine) | | | | with a pestle. To this addthe Mulsum, red wine |
| 50 ml red wine vinegar | | | | vinegar, Liquamen, Defritum and 30 ml ofolive oil. Mix |
| 50 ml Liquamen (this is fish sauce, the closest modern | | | | together and place in a pan. Add the chopped |
| equivalent being Thai | | | | damsons and cook untilthey are tender. |
| Nam Pla) | | | | Strain the sauce and pour over slices of the duck. |
| 50 ml Defritum (thick fig syrup or young white wine | | | | Serve immediately. |
| or grape juice sweetened withhoney and heated to | | | | |