Braised Ducks

Ingredients

• 3 slices of fat corned ham
• a minced onion
• a stalk of celery
• a slice of carrot
• a tablespoon of chopped parsley
• la cupful of boiling water
• 1 teaspoon of lemon juice
• thicken it slightly with browned flour

Method

1. 1

   Lay ham in roaster, add onion, celery, carrot, and parsley.

2. 2

   Clean and truss ducks, place on ham, pour boiling water over them, cover, and cook for 2 hours.

3. 3

   Strain liquor, remove fat, boil, add lemon juice, thicken, and return ducks to sauce.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 195. The excerpt below is the record exactly as published.

BRAISED DUCKS.— Young ducks are' essential for this pur- pose. Lay 3 slices of fat corned ham upon the grating of your roaster, and upon them a minced onion, a stalk of celery; chop a slice of carrot and a tablespoon of chopped parsley. Clean and truss, but do not stuff the ducks; lay them upon the prepared "bed" and pour la cupful of boiling water over them. Cover the pan and let them cook, closely covered, in a moderate oven for about 2 hrs. Take up the ducks, strain the liquor from the pan, and let it cool enough to remove all the fat. Then put it into a saucepan and let it boil. Add 1 teaspoon of lemon juice, and thicken it slightly with browned flour

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