Braised Ducks

Ingredients

• a couple of ducks
• some water
• slices of fat bacon
• a carrot
• a turnip
• an onion
• celery stalks
• mace
• four or five cloves
• pepper

Method

1. 1

   Dress and lard the ducks, season with herbs and spices.

2. 2

   Lay bacon in a stewpan, place ducks breast down, cover with bacon and vegetables.

3. 3

   Simmer until browned, add water, and cook until done.

4. 4

   Prepare a sauce with parsley, shallot, gherkins, capers, anchovies, and duck liquor.

5. 5

   Boil and pour over ducks, serve cold.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 7. The excerpt below is the record exactly as published.

BRAISED DUCKS Dress, singe, and lard with bacon a couple of ducks. Season with parsley, mace, cloves, pepper, and salt. Lay some slices of fat bacon on the bottom of a stewpan ; put in the ducks with the breast downward ; cover them with slices of bacon; cut a carrot, turnip, onion, and celery stalks ; mix with mace, four or five cloves, and pepper. Cover well, and simmer over a slow fire till the breasts of the ducks are of a light brown ; 28 COLD DISHES FOR HOT WEATHER then put in some water, and cook till done. Chop very fine parsley, shallot, gherkins, capers, and 2 anchovies. Place in a stewpan with some of the liquor of the ducks, a little aspic jelly, and the juice of a small lemon. Boil it. Lay the ducks on a dish, pour over them the sauce, and serve cold. The sauce will form a glaze over the ducks. GOOSE MARINADED Bone and stuff with the following mixt- ure: 12 sage -leaves, 2 large onions, 2 ap- ples ; chop fine and mix with bread crumbs, 4 ounces of beef suet, a glass of port, half a grated nutmeg, pepper, salt, grated lemon- peel, and the yolks of 4 eggs. Stuff the goose, sew it up, and fry till it is light brown. Put into a stewpan with 2 quarts of broth, cover closely, and stew for two hours. Take out the goose, and allow to cool. Take the fat from the gravy and add a tablespoonful of lemon pickle, port, an anchovy, mace, pepper, and salt. Allow to boil till reduced to a jelly, pour over the POULTRY 29 goose, and allow to cool. Garnish with beets cut into fancy shapes and sprigs of parsley. PIGEON CUTLETS Cut off the breasts and wings of six pigeons ; flatten them out and trim in the shape of cutlets. Fry in butter, a table- spoonful of chopped parsley, an onion

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