Canvasback Duck with Currant-jelly Sauce

Ingredients

• 3 ducks
• 1 ounce butter
• 1 tablespoonful fine-cut onions
• the same of carrots
• the same of ham
• 1 bay leaf
• 12 whole peppers
• 1/2 tablespoonful flour
• 1/2 pint white broth
• 1/2 teaspoonful beef extract
• 1 cupful currant jelly
• 1 gill of orange juice
• 2 tablespoonfuls port wine

Method

1. 1

   Roast 3 ducks as in the previous recipe.

2. 2

   Remove the breasts, cut each into halves, and place in a chafing dish.

3. 3

   In a saucepan, cook butter, onions, carrots, ham, bay leaf, and peppers for 5 minutes.

4. 4

   Add flour, cook for 3 minutes, then add broth and beef extract, cooking for 5 minutes.

5. 5

   Strain the sauce, add currant jelly, orange juice, and port wine.

6. 6

   Heat until jelly melts.

7. 7

   Pour sauce over duck meat, serve with remaining sauce in a bowl.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 290. The excerpt below is the record exactly as published.

Canvasback Duck with Currant-jelly Sauce.— Roast for 6 persons 3 ducks same way as in foregoing recipe ; remove the breasts from the roasted ducks, cut each one into halves, and lay 430 GAMB. 431 them into a chafing dish. In the meantime place a saucepan with 1 onnce butter, 1 tablespoonful fine-out onions, the same of carrots and ham, 1 bay leaf, 12 whole peppers over the fire, cook 5 minutes ; add Yt tablespoonful fiour, cook 3 minutes ; add Vt pint white broth and Ys teaspoonf ul beef extract, cook 5 minutes ; then strain the sauce into a clean saucepan, add 1 cupful currant jelly, 1 gill of orange juice, and 2 tablespoonf uls port wine ; place the saucepan over the fire, and stir till the jelly is melted. Pour Yt pi^^t of sauce oyer the duck meat, dress the breast on a warm dish, surround with bread crotitons, aud serve the remaining sauce in a sauce bowl. Canyasback Duck^ Broiled. — Split 2 well-cleaned ducks through the back, season them with 1 even tablespoonful salt and 1 eyen teaspoonful pepper, brush them over with a little olive oil, and lay the ducks on a hot broiler; broil over a moderate clear fire about 10 minutes on each side, turning them every 5 minutes ; dress the ducks on a warm dish ; mix 2 ounces butter with the juice of Yt lemon, Yt teaspoonful grated nutmeg, 1 teaspoonful fine-chopped parsley ; spread this over the ducks, garnish with water cress, and serve with buttered toast. Bedhead Dnek^ Boasted. — Select a fine pair of redhead ducks, pick, singe, and draw them the same as the canyasback duck, wipe out the inside with a cloth, or wash them quickly in cold water and dry ; season the ducks with 1 tablespoonful seasoning salt evenly distributed inside and outside ; put Yt ounce butter into each duck, truss them neatly, and lay them in a roasting pan. Place a pan with 4 ounces fine-cut larding pork over the fire, and fry till the pork turns yellow ; then remove and strain ; pour 2 tablespoon- fuls of this melted pork over each duck and 3 tablespoonfuls water in the pan, set the pan in a hot oven, and roast from 20 to 25 min- utes (they should be quite rare). When ready to serve, lay the ducks on a hot dish, untruss, lay 6 slices of fried hominy or bread croiitons around the dish, and serve with crab-apple or currant jeUy. 482 GAME. Bedhead Duek^ Broiled. — Split 2 well-cleaned dncks down the back and flatten them ; brush over with melted bntter, lay the dacks on a hot broiler, and broil over a clear, moderate fire from 20 to 25 minutes, turning eyery 5 minutes. Stir 2 ounces butter to a cream ; add Vs even tcaspoonf ul pepper, 1 even tablespoonf ul salt ; lay the ducks on to a hot dish, spread over the butter, and serve with currant jelly and buttered toast ; garnish with water cress. Teal Duck^ Boasted.— Select 2 nice teal ducks; pick, singe, and draw them, wipe the inside with a damp cloth, truss them neatly, season with salt, allowing 1 even teaspoonful for each duck ; put Yt ounce butter in the inside of each one, lay them in a roasting pan. Twenty minutes before serving place the pan in a hot oven and roast 18 minutes ; glaze them, and serve on a hot dish ; pour a few tablespoonf uls consomm6 on the disb, and garnish with lemon, cut lengthwise into quarters, and croutons, or serve with jelly and garnish with fried hominy. Teal Duck^ Broiled^ is prepared as broiled can vasback duck. Salmis of Teal Dncks. — Roast 2 teal ducks as in preceding recipe, cut off the wings, breasts, and legs, chop the bodies of the birds into small pieces, place in a saucepan over the fire, cover with white broth, and cook 25 minutes ; strain the broth. Melt 1 ounce butter in a saucepan, add 1 tablespoonful fine-chopped shallot, 1 gill of fine-chopped mushrooms, 1 even teaspoonful salt, 7, even teaspoonful pepper, % teaspoonful nutmeg, cook 5 minutes ; add 1 tablespoonful fiour,

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