Boiled Duck

Ingredients

• a good, fat, tame Duck
• three oranges
• two or three spoonfuls of Sauce Espagnole
• a good reduced stock

Method

1. 1

   Clean the Duck and mince the liver with onion and bacon.

2. 2

   Stuff the Duck, tie it in a pudding-cloth, and boil in salted water for 1 hour.

3. 3

   Prepare the orange peel and pulp, add to reduced stock with Sauce Espagnole and red wine.

4. 4

   Serve the Duck surrounded by orange pieces and sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 188. The excerpt below is the record exactly as published.

Boiled Duck, or Ganeton a, l' Orange. — (Mrs. G. W. Earle.) — Take a good, fat, tame Duck, clean it out and put the liver apart. Singe the Duck, and clean it very carefully. Then mince the liver with a little onion and some grated bacon or ham, add salt and pepper. Put the stuffing inside the Duck. Now close the opening of the Duck ; leave the skin of the neck long, and bring it round under the Duck to close the tail. Spread on the table a clean pudding-cloth, and rail the Duck in this rather tightly to preserve the shape. Tie up the two ends of the cloth with string. Put into a stewpan with boiling salted water. Continue to boil it quietly for one hour for an BOILED DUCK 273 ordinary Duck, one hour and ten minutes if large. It will then be cooked, and ought to be a good pink colour. (Chickens boiled in the same way are excellent.) Take three oranges, peel them with a spoon, cut the peel in quarters, taking out all the white. Shred the peel as if for Julienne soup, put it into water for seven or eight minutes, and drain it on a cloth. Take the rest of the oranges, removing all the white, and put the pulp into a good reduced stock half glazed. Add two or three spoonfuls of Sauce Espagnole

Cook this with the app: pantry check, scaling, and the assistant.