Skip to content

OLD LINE PLATE

  • About
  • Press
  • Archive
  • DatabaseExpand
    • Maryland Recipe Index
    • Cookbook List
  • Books
OLD LINE PLATE
  • Braised duck with orange slices, caramelized carrots, and herb rice on a blue plate, garnished with parsley
    places | recipes

    Braised Duckling Bigarrade, Fort Cumberland Hotel

    ByKara May 20, 2016January 13, 2019

    This is another recipe from the glamorous hotel era – this time from Cumberland, Maryland. At the time of the publication of “Eat, Drink & Be Merry in Maryland” in the 1930s, Cumberland was a booming town connecting the rest of Maryland to the west, particularly mineral-rich western Maryland, Pennsylvania and West Virginia. Trains, the…

    Read More Braised Duckling Bigarrade, Fort Cumberland HotelContinue

All Text and Research by Kara Mae Harris
© 2026 OLD LINE PLATE
- WordPress Theme by Kadence WP
Old Line Plate is a registered trademark of Kara Mae Harris in the State of Maryland

  • About
  • Press
  • Archive
  • Database
    • Maryland Recipe Index
    • Cookbook List
  • Books