Singe the duck; pick all the feathers out; wash well and cut head
off; push the skin down the body, cut the neck off close. Open
the duck; remove all the insides (take care not to break the gall),
remove the crop. Wash thoroughly inside with a little boiling
water to clean it well before stuffing.
Stuffing. Three cups bread cut in small dices, two tablespoons
butter or bacon fat, three tablespoons chopped parsley✪ Turkey with Tongue in Aspic a la Pompadour, one large
grated onion, one tablespoon thyme, pepper and salt. Put bacon
fat or butter in a frying pan; add the seasoning, stir with a table¬
spoon — carefully, so as not to burn — until well mixed.
Stuff, and tie the duck up with a string; put in a roasting pan
with some stock; pour some melted butter over the duck; roast from
one to one and a half hours (baste and turn occasionally during
that time). When done place on a warm platter, arrange potatoes
and green vegetables around the duck. Garnish with parsley.
Serve with a giblet sauce, as a roast.
Stuffed Roast Duck with Sweet Potatoes
Canard farci et rdti aux Patates
Singe the duck; pick all the feathers out; wash well; cut the
head and the neck off, leaving the skin to the body. Open a small
space at the back and remove all the insides (take care not to break
the gall), remove the crop which is in the neck. Wash it thoroughly
inside with a little boiling water to clean it well; stuff.
Stuffing. Cook sweet potatoes until soft, then skin and put
through the potato ricer; beat until light; add pepper, salt, butter,
and a little onion juice, and mix all together. Stuff and tie the
duck up with a string; put in a roasting pan with some water,
onions, and carrots; rub melted butter over the duck, sprinkle
with pepper and salt, roast from one to one and a half hours
(basting and turning occasionally during that time). When done,
take out, put on a platter, and carve. Garnish with parsley and
little fanchonette baskets made from puff paste and filled with
fresh peas. Serve with potatoes and apple sauce✪ Stuffed Roast Duck with Sweet Potatoes as a joint for
luncheon or dinner.
216
THE SWEDISH, FRENCH, AMERICAN COOK ROOK
Stuffed Roast Duck ( Canard iarci et roti), a l’Allemande
Singe duck and get all the fluff and feathers off. Cut off the
head, leaving the skin of the neck to the body. Then open in
the back, remove the insides, wash, draw, and dry well. Beginning
from the back remove the bone — carefully, so as not to tear the
skin, but leave the leg bone and part of the wing bone in. Stuff
with an allemande stuffing.
Stuffing. One and a half cups bread crumbs, one cup cooked
apples (cut in little dices), one cup currants, half cup raisins, one
tablespoon melted butter, pepper and salt, two eggs✪ Stuffed Roast Duck (Canard iarci et roti), a l’Allemande. Mix bread
crumbs, apples, currants, raisins, butter, eggs, pepper and salt
together.
Page 318 · 4 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Singe the duck; pick all the feathers out; wash well and cut head off; push the skin down the body, cut the neck off close. Open the duck; remove all the insides (take care not to break the gall), remove the crop. Wash thoroughly inside with a little boiling water to clean it well before stuffing.
Stuffing. Three cups bread cut in small dices, two tablespoons butter or bacon fat, three tablespoons chopped parsley, one large grated onion, one tablespoon thyme, pepper and salt. Put bacon fat or butter in a frying pan; add the seasoning, stir with a table¬ spoon — carefully, so as not to burn — until well mixed.
Stuff, and tie the duck up with a string; put in a roasting pan with some stock; pour some melted butter over the duck; roast from one to one and a half hours (baste and turn occasionally during that time). When done place on a warm platter, arrange potatoes and green vegetables around the duck. Garnish with parsley. Serve with a giblet sauce, as a roast.
Stuffed Roast Duck with Sweet Potatoes Canard farci et rôti aux Patates
Singe the duck; pick all the feathers out; wash well; cut the head and the neck off, leaving the skin to the body. Open a small space at the back and remove all the insides (take care not to break the gall), remove the crop which is in the neck. Wash it thoroughly inside with a little boiling water to clean it well; stuff.
Stuffing. Cook sweet potatoes until soft, then skin and put through the potato ricer; beat until light; add pepper, salt, butter, and a little onion juice, and mix all together. Stuff and tie the duck up with a string; put in a roasting pan with some water, onions, and carrots; rub melted butter over the duck, sprinkle with pepper and salt, roast from one to one and a half hours (basting and turning occasionally during that time). When done, take out, put on a platter, and carve. Garnish with parsley and little fanchonette baskets made from puff paste and filled with fresh peas. Serve with potatoes and apple sauce as a joint for luncheon or dinner.
Stuffed Roast Duck ( Canard farci et roti), a l’Allemande
Singe duck and get all the fluff and feathers off. Cut off the head, leaving the skin of the neck to the body. Then open in the back, remove the insides, wash, draw, and dry well. Beginning from the back remove the bone — carefully, so as not to tear the skin, but leave the leg bone and part of the wing bone in. Stuff with an allemande stuffing.
Stuffing. One and a half cups bread crumbs, one cup cooked apples (cut in little dices), one cup currants, half cup raisins, one tablespoon melted butter, pepper and salt, two eggs. Mix bread crumbs, apples, currants, raisins, butter, eggs, pepper and salt together.
Records on this page
Stuffed Roast Duck a la ProvencaleTurkey with Tongue in Aspic a la PompadourStuffed Roast Duck with Sweet PotatoesStuffed Roast Duck (Canard iarci et roti), a l’Allemande