Canard Sauvage a la Presse (Roast Wild Duck Pressed)
From Banquets of the nations, 1911
Serves 4
Serve with orange salad.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 68. The excerpt below is the record exactly as published.
Canard Sauvage a la Presse. (Roast Wild Duck Pressed.) Take a good fat wild duck, clean out thoroughly and roast in a quick oven ; see that it is rather under than quite done, as you want as much juice from the bird as possible. Put it on a portable hot plate and cover care- fully so as to keep it hot whilst being conveyed to the service table in the dining-room. Cut the breast off in thin slices and place them in a warm covered silver ashet, with a lighted spirit lamp underneath. Remove the joints and place them with the carcase in an electro- plated silver press (much the same as a large screw lemon squeezer, only bigger and stronger), and thoroughly squeeze all the moisture out on to another hot silver ashet. which place on top of a lighted spirit lamp and mix in half a teacupful of sauce made as follows
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Cook this with the app: pantry check, scaling, and the assistant.