Canard a la Portugaise

Ingredients

• 1 large fat duck
• 4 small tomatoes
• 1 pint brown stock
• 1 bouquet garni (No. 2)
• 1 oz. butter
• 1/2 pint Espagnole sauce (No. 236)
• 1/2 pint tomato sauce (No. 271)
• 3 thin slices of ox-tongue
• 1 truffle
• 6 to 8 musliroom-heads
• pepper
• salt
• grated nutmeg
• mashed potatoes for dressing
• 1 glass sherry

Method

1. 1

   Singe, draw, and wipe the duck, joint it neatly, and put the carcass in a saute-pan.

2. 2

   Sprinkle with salt, place the pieces of wing, legs, and breast on top, spread on each a small piece of butter, and put in a hot oven for ten minutes.

3. 3

   Take out the pieces of duck, put the carcass in a stewpan with the stock, bouquet of herbs, and stew for half an hour; then add the sauces, remove the fat, add the sherry, and reduce a little.

4. 4

   Slice the tomatoes coarsely, fry them in butter.

5. 5

   Put the pieces of duck in a stewpan with the sauce, truffles, and mushrooms, and let stew gently for about half an hour.

6. 6

   Dish up on a pyramid of mashed potatoes, garnish with tomatoes, tongue, and mushrooms, sauce over well, and serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 269. The excerpt below is the record exactly as published.

Canard a la JPortugaise. — 1 large fat duck , 4 small tomatoes, 1 pint brown stock, 1 bouquet garni (No. 2), 1 oz. butter, \ pint JEspagnole sauce (No. 236), 4 pint tomato sauce (No. 271), 3 thin slices of ox-tongue, 1 truffle, 6 to 8 musliroom-heads, pepper , salt, and grated nutmeg, mashed potatoes for dressing, 1 glass sherry. Singe, draw, and wipe the duck, joint it neatly, and put the carcass in a saute -pan, sprinkle with salt, place the pieces of wing, legs, and breast on top, spread on each a small piece of butter, and put in a hot oven for ten minutes. Take out the pieces of duck, put the carcass in a stewpan with the stock, bouquet of herbs, and stew for half an hour ; then add the sauces, remove the fat, add the sherry, and reduce a little. Slice the tomatoes rather coarsely, fry them a little in butter. Cut the tongue in Julienne strips, slice the truffles. Eub the sauce through a tammy cloth, put the pieces of duck in a stewpan with the sauce, truffles, and mushrooms, and let stew gently for about half an hour. Toss the tongue in a little butter over a quick fire, just long enough to warm through. Season the salmi with a pinch of pepper and a grate of nutmeg. Dish up on a round or oval dish on to a pyramid of mashed potatoes, place the garnish of tomatoes, tongue, and mushrooms in small groups round the dish, sauce over well with the salmi sauce, and serve very hot. 913. Hahn l de Canard d la Montreull . — 2 small ducks (trussed), 1 oz. butter, \ pint stock, 1 small bouquet of herbs (No. 2), 1 glass sherry, 1 gill Espagnole (No. 236), ^ pint tomato sauce (No. 271),

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