Deviled Duck - Wet

Ingredients

• a pint and a half of cold roast duck
• one tablespoonful of dry mustard
• one-tenth of a teaspoonful of cayenne
• one generous teaspoonful of salt
• two tablespoonfuls of lemon juice
• one generous tablespoonful of oil or butter
• a slight grating of nutmeg
• half a gill of water
• one gill of Madeira

Method

1. 1

   Mash the liver to a paste in a saucepan.

2. 2

   Add the salt, pepper, mustard, and lemon juice to this.

3. 3

   Mix well, and gradually add the water.

4. 4

   Then add the Madeira and the duck.

5. 5

   Grate the nutmeg over this.

6. 6

   Place the saucepan on the fire, and stir until the contents are hot, which will be in about six minutes.

7. 7

   Add the butter, and stir a moment longer; then turn into a hot dish, and serve instantly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 206. The excerpt below is the record exactly as published.

o table-spoonfuls of dry mustard, one-fourth of a teaspoonful of cayenne, one heaping teaspoonful of salt, half a teaspoonful of white pepper, three table-spoonfuls of olive oil, three table-spoonfuls of soft butter, and a generous dredging of flour. Mix the mustard, pepper, salt, and oil together. Make deep incisions in the turkey legs, cutting in a slanting direction ; spread a thin layer of the paste in each inci- sion. When all the paste has been used, rub the soft butter over the legs, and then dredge thickly with flour. Broil for ten minutes over clear coals. Serve on a hot dish at once. Chickens may be deviled in the same manner. Sometimes both turkey and chickens' wings are deviled in this manner ; but there is not enough meat on them to make them a success in a dry devil. Deviled Duck — Wet. Use a pint and a half of cold roast duck, free of skin, bone, and fat, and cut into handsome pieces, the boiled liver of one duck, one table-spoonful of dry mus- tard, one-tenth of a teaspoonful of cayenne, one generous teaspoonful of salt, two table-spoonfuls of lemon juice, one generous table-spoonful of oil or butter, a slight grating of nutmeg, half a gill of water, one gill of Madeira

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