Duck à la Talencia

Ingredients

• 2 young ducks
• 1 tablespoonful salt
• 1/2 teaspoonful pepper
• 2 ounces of butter
• 1 pint of broth
• 1/2 gill of Madeira wine
• 2 tablespoonfuls lemon juice
• 1 cupful stoned olives

Method

1. 1

   Cut off wings, breast, and legs from ducks, season with salt and pepper.

2. 2

   Cook in butter for 20 minutes.

3. 3

   Chop backs, cook in broth for 20 minutes, strain.

4. 4

   Melt butter, add flour, cook, then add broth, Madeira, lemon juice, and olives.

5. 5

   Cook until tender, serve on a warm dish garnished with farina dumplings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 280. The excerpt below is the record exactly as published.

1 pint of broth described above, cook 10 minutes ; then strain the sauce, and add it to the ducks in saucepan ; add 1 gill of cooked beef tongue cut into small narrow strips, 10 fine-cut mushrooms, cook till done. Dress the ducks on a warm dish, and garnish with slices of fried hominy or slices of bread fried in butter. Duck h la Talencia. — Gut the wings, breast, and legs from 2 young ducks, season them with 1 tablespoonful salt, y^ teaspoonful pepper. Place a saucepan with 2 ounces of butter over the fire ; add the wings, breast, and legs ; cover and cook 20 minutes, turning the pieces over occasionally with a fork. Chop the 2 backs of the ducks into small pieces ; place them in a saucepan with 1 ounce butter over the fire ; stir and cook 10 minutes ; add lyt pint of broth (made from the deaned feet, neck, and giblets of the ducks), cook 20 minutes ; then strain the stock. Melt 1 tablespoonful but- ter in a small saucepan, add 1 tablespoonful fiour, stir and cook 3 minutes; add the stock described above, also y^ gill of Madeira wine, 2 tablespoonfuls lemon juice, and 1 cupful stoned olives, pre- viously parboiled in water ; season with 1 even teaspoonful salt, and Ys even teaspoonful pepper,

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