Broiled Canvas-Back Duck, Delmonico Style

Ingredients

• dress the duck
• two tablespoonfuls of butter
• a tablespoonful of chopped parsley
• the juice of a lemon
• a salt-spoonful of salt
• a very little pepper

Method

1. 1

   Dress the duck, split it down the back, rub salad-oil all over it, and season it with salt and pepper; put it between the bars of a double gridiron, and broil it over a very hot fire for twelve minutes, first exposing the inside to the fire.

2. 2

   While the bird is being broiled, melt the butter by a very gentle heat; mix with the butter the chopped parsley, lemon juice, salt, and pepper; when the duck is broiled, lay it on a hot dish, pour the melted butter over it, and serve it hot at once.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 196. The excerpt below is the record exactly as published.

BROILED CANVAS-BACK DUCK, DELMONICO STYLE. Dress the duck, split it down the back, rub salad-oil all over it, and season it with salt and pepper ; put it between the bars of a double gridiron, and broil it over a very hot fire for twelve minutes, first exposing the inside to the fire. While the bird is being broiled, melt two tablespoonfuls of butter by a very gentle heat ; mix with the butter a table- spoonful of chopped parsley, the juice of a lemon, a salt- spoonful of salt, and a very little pepper ; when the duck is broiled, lay it on a hot dish, pour the melted butter over it, and serve it hot at once. ROAST WILD DUCK. Pluck and singe the duck, wipe it with a wet towel, draw it carefully, and skewer the legs and wings in place. Put ROASTS {rotis). 359 into the duck a whole onion peeled, plenty of salt and pep- per, and a glass of claret, and lay it carefully in a dripping- pan just large enough to hold it. If the duck is of medium size, bake it in a hot oven, or roast it before the fire, for fif- teen minutes ; if large, let it cook twenty minutes ; serve it hot with the gravy it yields in cooking, and a dish of currant- jelly. FILETS OF WILD DUCK, WITH OBANGE-SAUCE. For this dish, use only the breast or filets of wild duck, either broiled or roasted rare. While they are being cooked, cut the rind of a Seville or bitter orange in small shreds, and squeeze the juice ; put the orange rind and juice into a saucepan with a gill of broth, and a glass of madeira, season the sauce palatably with salt and cayenne, simmer it for five minutes, and then serve it with the filets of wild duck. ROAST WIDGEON. Pluck and singe a pair of widgeons, cut off the heads and claws, draw the birds without breaking the entrails, and wipe them with a wet cloth ; rub them all over with cold butter,^ dredge them with flour, and either roast them before a hot fire for fifteen minutes, or bake them about twenty minutes. Carefully preserve all the gravy that flows from them ; when they are nearly done, dust them with salt and pepper ; serve them hot directly they are done, with the gravy which flows from them, and currant-jelly, or with orange essence made as follows. ORANGE ESSENCE SAUCE. Chop very fine two, peeled shallots or one onion; grate the yellow rind of a large orange ; chop one ounce of ham or bacon very fine ; put these ingredients into a small sauce- pan, add to them a slight dust of cayenne-pepper, half a pint of the gravy from roast wild fowl, a gill of port-wine, and a saltspoonful of salt, and gently simmer the sauce for 360 PRACTICAL AMERICAN COOKERY. ten minutes ; meantime squeeze the juice from a whole orange and half a lemon into a sauce-boat ; at the end of ten minutes, strain the sauce into the orange and lemon juice, and serve it at once. ROAST TEAL. Pluck and singe a pair of teal, wipe them with a wet towel, cut off the head and feet, and draw them without breaking the entrails ; put a tablespoonful of butter, a salt- spoonful of salt

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