Duck Apicius
Ever since I picked out a modern interpretation of an Apicius pork dish in Dom’s first ever Random Recipe challenge (and that was quite a while ago now) I’ve been playing around with some of the other recipes (I use the term loosely) in this text from ancient Rome. Since my Latin is a little rusty, I’ve lazily resorted to translations I’m afraid. A brief QI style digression: There are actually ten “books” in the Apicius writings that (sort of) add up to a complete treatise on cooking. The books are named in honour of Apicius, who was known for his love of fine food, but were actually compiled long after his death. And I think that’s more than enough facts for now. You need a fair amount of imagination with some of the “recipes” in Apicius: there are few exact quantities given or methods described and some of the ingredients, such as the plant silphium or laser , no longer exist. So I feel justified in bringing you a fairly free adaptation of an Apicius sauce for duck (or, as A