Duck (a la Française)

Ingredients

• a duck
• one pint of beef gravy
• two dozen chestnuts
• two onions
• two sage-leaves
• a sprig of thyme
• a quarter of a pint of port wine
• a little butter
• a little flour

Method

1. 1

   Lard the duck with bacon and roast for 20 minutes.

2. 2

   Then stew in prepared gravy with chestnuts, onions, sage, thyme, pepper, and salt for 20 minutes.

3. 3

   Add port wine, butter, and flour to thicken the gravy before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 471. The excerpt below is the record exactly as published.

Duck (a la Fran^aise). — Lard the breast of a duck with bacon, and put it on the spit before a clear fire for twenty minutes, and then into a stewpan of gravy previously prepared in the following manner : — To one pint of beef gravy add two dozen chestnuts, roasted and peeled, two onions, sliced and fried in butter, two sage-leaves, and a sprig of thyme ; pepper and salt. When the duck has stewed twenty minutes put it on a dish, add a quarter of a pint of port wine to the graA'y, a little butter and flour to thicken, pour it hot over the duck, and serve. Probable cost, 3s. to 4s. Sufficient for four or five persons. IDllck (a r Italienne). — Cook a.duck en braise (sec Duck, Braised, with Turnips) . Put two large table-spoonfuls of oil into a stewpan, add a bunch of parsley, some chives and mushrooms, mince them very finely and stew for ten minutes, then thicken with flour, and pour the gravy from the duck, and simmer for a few minutes longer. Skim and strain the whole, which ought to be rather thick, and send to table with the duck. Time to braise, three-quarters of an hour. Probable cost, 3s. 6d. to 4s. Sufficient for four or five persons. Duck (a la mode) . — Take a couple of duoks, divide them into quarters, and lay them in a stewpan with a sprinkling of flour, pepper, and salt. Put a large lump of butter divided into pieces at the bottom of the stewpan, and fry the ducks until they are a nice light brown colour. Remove the frjang fat, and pour in half a pint of gra^vy, and the same of port ; sprinkle more flour and add a bunch of sweet herbs, two or three shallots minced fine, an anchovj-, and a Kttle cayenne. When the ducks have been stewing in the gravy for about twenty minutes, if the stewpan has been tightly closed, they will be found done enough. Put the ducks on a dish, take out the herbs, cloai- off any fat, and serve with the sauce thrown over them. Probable cost, 7s. 6d. per couple. S-ufficient, a couple of ducks for six or seven persons. Duck Boiled.—" A duck boiled is a duck spoiled," is an old proverb, but had the originator lived in the north of Wales it never would ^ave been uttered. There they boil ducks often and well, but they salt them first, and serve them smothered with onion sauce. Time to simmo*- gently, thirty to forty minutes. Probabk. cost, 3s. to 4s. Sufficient for four or more persons. Duck, Braised, with Green Peas. — Prepare and cook as for turnips (see the fol- lowing recipe), using green peas instead of carrots and onions, and fry two onions in butter till they are of a pale brown, and boil them to a thick sauce, with some of the gravy from the duck. Season with salt and pepper, and serve with the peas laid under the duck and the gravy thrown over. Time, one hour for duck ; peas, half an hour. Probable cost, 3s. to 4s. Use one quart of peas. Duck, Braised, with Turnips.— Pre- pare a duck as if for roasting. Line a small pan just large enough for the duck, with slices of bacon. Strew over the bottom a little parsley, chives, thyme, and lemon-peel. Lay in the duck, and add a carrot cut into strips, an onion stuck with three cloves, season with pepper, and cover with stock broth and a glass of white wine. Baste frequently, and simmer an hour, or till done. Fry some slices of turnip in butter to a light brown, drain and add them to the stewpan, after removing the duck, which should be kept hot. When the turnips are tender remove them and strain the gravy, thickening if necessary with a little flour

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