A Boke of Gode Cookery Presents

Pikkyl pour le Mallard

PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic

DESCRIPTION: Wine and Mustard Sauce for Duck


Take oynons, and hewe hem small, and fry hem in fressh grece, and caste hem into a potte, And fressh broth 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 therto mustard a litul, and pouder of ginger, and lete hit boile no more, and salt hit, And serue it forthe with the Mallard.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.


  • 1 three- or four-pound duck
  • 1 medium onion
  • Butter for sautéing
  • 1/4 C dry wine
  • 1/4 C beef or other stock
  • 1/4 C drippings from the roasted duck
  • 1 tsp cinnamon
  • 1/2 tsp each black pepper and powdered ginger
  • Salt to taste
  • 1/3 C brown mustard
1. Preheat oven to 450º.

2. Place duck on a rack in a roasting pan, and put in oven. Reduce heat to 350º, and roast for twenty-five to thirty minutes per pound. Remove duck from oven and allow to cool for about fifteen minutes.

3. With a ladle or basting nozzle, draw off a quarter cup of drippings from the pan.

4. Mince the onion small. In a frying pan, over medium heat, melt butter and sauté the onion until translucent.

5. In a saucepan, over medium heat, combine onion, wine, stock, drippings, cinnamon, and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally for about ten minutes.

6. Remove syrup from heat, and stir in mustard, ginger, and salt.

7. Place duck on a platter for serving, pour sauce into a serving bowl, and serve them separately.

Yields one cup of sauce. Serves four to six.


The viscous syrup made by boiling onions and cinnamon in wine is found in several medieval sauces.

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery

Pikkyl pour le Mallard © 2000 Rudd Rayfield | This page © 2000 James L. Matterer

A Newe Boke of Olde Cokery

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