{"id":4971,"slug":"breast-of-tame-duck","title":"Breast of tame duck","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["breasts from a tame duck","salt and pepper","a piece of butter","sauce Colbert"],"ingredients_norm":["breasts from tame duck","salt and pepper","butter","sauce colbert"],"steps":["Cut the breasts from a tame duck.","Season with salt and pepper.","Put a piece of butter in a sauté pan.","Add the breasts and sauté for about fifteen minutes if the duck is a young one.","Serve on a platter covered with sauce Colbert."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w45:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"f67d832e203a6ddb35c41eeb37e82c9df94313bb3a0ca0e9c4793bba12a072c2","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/breast-of-tame-duck"}