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Recipe by Daniel Myers

While I still have to try this recipe out with duck, it turned out quite nicely using chicken and rabbit.

4 lbs. chicken, rabbit, or duck - cut up
1 medium onion, chopped
2 Tbsp. olive oil
1 cup red wine
2 cups chicken broth
1/2 tsp. black pepper
1/2 tsp. mace
1/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. cinnamon
1/4 cup red wine vinegar
salt 1/4 tsp.
1 cup bread crumbs (2 slices)

Sear pieces of meat briefly in a large pot and set aside, using olive oil as necessary. Sautee onions in remaining oil until tender. Return the meat to the pot and add wine, broth, mace, cloves, pepper, and cinnamon. Bring to a boil and simmer for one hour. Add bread crumbs, ginger, vinegar, and salt just before serving.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: .xlij. Conyng, Mawlard, in gely or in cyuey. Take Conynge, Hen, or Mawlard, and roste hem alle-most y-now, or ellys choppe hem, an frye hem in fayre Freysshe grece; an frye myncyd Oynenons, and caste alle in-to the potte, & caste ther-to fayre Freysshe brothe, an half Wyne, Maces, Clowes, Powder pepir, Canelle; than take fayre Brede, an wyth the same brothe stepe, an draw it thorw a straynoure wyth vynegre; an whan it is wyl y-boylid, caste the lycoure ther to, & powder Gyngere, & Salt, & sesyn it vp an serue forth.

Published: October 3, 2002