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Caneton a la Bouennaise (Braised Duckling, Bouennaise Style)
From The new century cookery book, 1901
Serves 2
Can also be served as a roast.
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 361. The excerpt below is the record exactly as published.
aneton a la Jfouennaise (. Braised Duckling, Bouenese Style). — 1 good-sized Bouen duckling (see Note), B oz. butter, 1 dessertspoonful of chopped shallots, 1 bouquet garni (No. 2), 2 tablespoonfuls fresh bread-crumbs, 1 teaspoonful chopped parsley, ( liqueur glass of cognac, 1 gill claret, % pint stock, ( lemon, salt, pepper, and a little spice, 1 small onion, 1 dessertspoonful flour. In drawing the duckling save the heart and liver, remove the gall, wash and chop all fine ; season with salt, pepper, and a pinch of ground spice. Peel and boil the onion in stock or water, chop finely. Put the chopped onion, liver, &c., in a basin, add the cognac, chopped parsley, and bread-crumbs, melt an ounce of butter, mix this well with the stuffing, adding sufficient stock to moisten, and put in the interior of the ducklings. Fasten both ends with string and truss them. Melt 2 ounces of butter in a braising-pan, fry the shallots a little, put in the duckling, and cook over the fire long enough to take colour, take it out, put in the flour and brown a little, pour in the claret and stock, let it come to a boil. Replace the duckling, add the bouquet garni and a few drops of lemon
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