Duck a la Langham

Ingredients

• a nice fat Rouen or Aylesbury duck
• sliced onions
• sliced carrots
• a small bunch of herbs (parsley, thyme and bay leaf)
• clarified butter
• one pint of curaçao
• half a pint of port
• the juice of one lemon
• the juice of one orange
• one ounce of glaze

Method

1. 1

   Garnish a braising pan with onions, carrots, and herbs.

2. 2

   Pour clarified butter over duck and cook in a quick oven until brown.

3. 3

   Strain fat, add curaçao, port, lemon juice, orange juice, and glaze.

4. 4

   Braise for a quarter of an hour.

5. 5

   Prepare garnishes and serve.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 23. The excerpt below is the record exactly as published.

DUCK A LA LANGHAM For an Entree Prepare a nice fat Rouen or Aylesbury duck. Garnish a braising pan with sliced onions and carrots and a small bunch of herbs (parsley, thyme and bay leaf), then pour over the duck some clarified butter. Cook in a quick oven for a quarter of an hour until it is a nice brown colour. Strain off the fat and add to the duck one pint of cura^oa, half a pint of port, the juice of one lemon, the juice of one orange and one ounce of glaze

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