Braised Ducklings

Ingredients

• the bird
• three or four slices of bacon
• eight or nine button onions
• a little shallot
• three or four slices of lemon
• a tumblerful of good claret
• half a teacuoful
• a few drops of browning

Method

1. 1

   After trussing and cleaning the duckling, make a stuffing of mashed potatoes, egg yolk, and herbs.

2. 2

   Line a baking pan with bacon, add onions and shallot, then lemon slices and the duckling.

3. 3

   Moisten with claret and braise in the oven for 45-75 minutes.

4. 4

   Thicken the sauce with flour and browning before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 59. The excerpt below is the record exactly as published.

Braised Ducklings. — After the bird has been trussed and cleaned, make a stuffing of mashed potatoes rubbed through a sieve, mixed with the yolk of an egg and some powdered herbs — lemon, thyme, etc., and well seasoned with a little cayenne and salt. Line a baking-pan with three or four slices of bacon, place on this eight or nine button onions and a little shallot, which have been previously browned in a little butter. Cut three or four slices of lemon, lay this on the bacon, and the bird on top. Moisten with a tumblerful of good claret and braise in the gas oven until done, about threequarters to one and a quarter hours, according to the size of the bird. Make a little thickening with flour and water, about half a teacuoful. Add a few drops of browning

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