Duck Croquettes

Ingredients

• roast the bird lightly
• a table-spoonful of melted butter
• a breakfast-cupful of strong gravy
• the rind of a lime
• a dozen pepper corns
• about half a salt-spoonful of the powder
• Bind the croquettes with egg

Method

1. 1

   Cut meat from the roasted duck, dust with pepper and salt.

2. 2

   Mince onion and garlic, fry in butter, add duck fragments, gravy, lime rind, peppercorns, sugar, and water.

3. 3

   Simmer for half an hour, strain, cool, and thicken.

4. 4

   Mix duck meat with minced bacon, season, bind with egg, shape into balls, breadcrumb, and fry until golden.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 199. The excerpt below is the record exactly as published.

Roast the bird lightly, .i?h'Bol'deS":uce' ^^^ '' S'^' <'°^^' t^en Cut off all the meat from the bones, saving every atom of skin, bone, liver, &c. Put the meat away for awhile, giving it a good dusting with black pepper and salt. Now for the sauce : — Mince an onion, and one clove of garlic (a sine qua non) and stir the mince into a table- spoonful of melted butter at the bottom of a small sauce- pan, let it fry a pale brown, now throw in all your fragments of duck, having mashed the bones in a mortar, a breakfast-cupful of strong gravy, the rind of a lime ; a dozen pepper corns, a pinch of sugar, and salt to taste : add water enough to cover the bones well, and let the MENU FOR A PARTY OF EIGHT. 355 contents of the sauce-pan simmer, skimming off the scum that rises. In half an hour you will have a well- flavoured broth. When quite satisfied with the broth, strain it off, let it cool, skim it, and thicken it plainly with flour and butter. Place the sauce-pan in the 6ai?i-mar*e-pan, and let it keep hot there. Now take a tumblerful of sauterne, put it into a small sauce-pan with a table-spoonful of minced onion, a sait-spoonful of black pepper, and a pinch of salt. Boil till the liquid has been reduced to half its original quantity. Then strain it into the previously made sauce. Give the whole a simmer for ten minutes and serve. In this instance we make our gravy or foundation of the sauce with the duck bones, &c., for the sake of eco- nomy. The basis of true Bordelaise is Esjpagnole. In making the croquettes of the duck meat you saved, use some minced bacon, lean and fat in equal shares, one tea-spoonful to each croquette, the bii^d's liver, any truffle or mushroom parings there may be to spare, and put one olive farcie whole hi the centre of each : season the pound- ed meat with pepper and salt, do not use any spice, but dry some sage leaves in the oven, and make a powder of them, giving about half a salt-spoonful of the powder to each croquette. Bind the croquettes with egg

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