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You are in: Home Page » Recipes of the ancient Pompeii » ALITER IN GRUEM VEL ANATEM ELIXAM: (Boiling duck with pines and dates)

ALITER IN GRUEM VEL ANATEM ELIXAM: (Boiling duck with pines and dates)

ALITER IN GRUEM VEL ANATEM ELIXAM: (Boiling duck with pines and dates)

(Apic. 2, 4) Ingredients:

  • 1 duck
  • 25 g pine nuts
  • 2 big dates
  • ground pepper
  • 1 tblsp privet
  • 1 tblsp cumin
  • 1 tblsp dry coriander
  • 1 tblsp dry mint
  • 1 tblsp oregano
  • 1 tblsp ground mustard
  • 1 tblsp oil
  • 1 tblsp honey
  • Liquamen or 3 tblsp soya sauce
  • 3 tsp anchovy paste
  • 1 glass wine (Marsala)
  • 1 tsp vinegar
  • salt

Instructions:
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Cut in part the duck cutting off fat and bones. Put in a large and low casserole. Mesh 6 ground pepper, privet, cumin, dry coriander, dry mint, oregano, pine nuts, dates and ground mustard. Add soya sauce, anchovy paste, olive oil, honey, wine, vinegar and salt. Mix with duck and add water almost until the top. Cook slowly, meshing sometimes, until water dry and sauce is thick.

 
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