Caneton braise a la Bourgogne

Ingredients

• 1 good-sized duckling
• 6 small button onions
• 1 carrot sliced
• 3 or 4 slices of bacon
• 1 small bunch herbs
• 1 glass Burgundy
• 1 gill brown sauce
• pepper
• salt
• mashed potatoes
• 1 egg-yolk
• 1 teaspoonful powdered savoury herbs
• 2 slices of lemon

Method

1. 1

   Singe, clean, and truss the duckling; stuff it with a puree of potatoes mixed with egg-yolk and powdered herbs, seasoned with pepper.

2. 2

   Line a braising-pan with bacon; add sliced carrot and browned button onions.

3. 3

   Place the duckling on top, moisten with half the wine, and roast for 10 minutes.

4. 4

   Add the remainder of the wine and a little stock or water, braise until done, tasting frequently.

5. 5

   Add the brown sauce about 10 minutes before the duckling is done.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 359. The excerpt below is the record exactly as published.

Caneton braise a la Bourgogne.— 1 good-sized duckling, 6 small button onions, 1 carrot sliced, 3 or 4 slices of bacon, 1 small bunch herbs, 1 glass Burgundy, 1 gill brown sauce, pepper and salt, mashed potatoes, 1 egg-yolk, 1 teaspoonful powdered savoury herbs, 2 slices of lemon

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