Sauce noyre for malard (Black Sauce for Malards (or ducks))
Sauce noyre for malard (Black Sauce for Malards (or ducks)) is a traditional Medieval recipe for a classic dark sauce of blood thickened with breadcrumbs, flavoured with spices and thinned with roasting juices that is served with wild or tame duck. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Black Sauce for Malards (or ducks) (Sauce noyre for malard).
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Original Recipe
Sauce noyre for malard
(from A Forme of Cury)
Ꞇe breꝺe +̅ bloꝺe y boyleꝺ +̅ grynꝺe hiꞇ +̅ ꝺrawe hit þoꝛow a cloth wꞇ ỽynegꝰ · ꝺo þꝰto pouꝺo of ꝫ̅ꝫ̅ · +̅ of peꝑ +̅ þe grece of þe malaɼꝺ · ſalꞇ hiꞇ boyle hit wel +̅ ſeɼue iꞇ foꝛꞇh ·
Translation
Black Sauce for Malards (or ducks)
Take bread and boiled blood and grind it and pass it through a cloth with vinegar. Add to it ground ginger and pepper and the mallard fat. Salt it, boil it thoroughly and serve it forth.
Modern Redaction
Ingredients:
6 tbsp breadcrumbs
200ml blood (either pig's blood, or blood saved from slaughtering the ducks)
2 tsp ground ginger
2 tsp freshly-ground black pepper
60ml duck fat from roasting the duck
salt, to taste
Method:
Place the blood in a pan, bring it to a boil and cook until it thickens and turns black. Stir in the breadcrumbs, take off the heat and set aside to cool and thickened.
Pass the mixture through a fine-meshed sieve, pressing down with the back of a spoon, then stir in the ginger, black pepper and duck roasting fat. Stir well to combine and season to taste with salt. Warm it up in a pan and serve it forth.
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