Duck Roasted à l'Allemande

Ingredients

• a fine young duck
• 1 teaspoonful salt
• 1 tablespoonful butter
• 1 cupful seedless raisins
• 1/2 cupful currants
• 1 tablespoonful currant or apple jelly
• 2 tablespoonfuls of sugar
• 1 heaping pint peeled and sliced apples
• 1/2 cupful grated bread crumbs
• 1 egg

Method

1. 1

   Singe, draw, and wash the duck, dry it, and season inside with salt.

2. 2

   Cook raisins, currants, jelly, sugar, and apples in butter until tender.

3. 3

   Mix with breadcrumbs and egg, stuff the duck, sew it up, and roast in a pan with butter.

4. 4

   Baste frequently until light brown, then add giblet broth and continue roasting.

5. 5

   Prepare gravy with cornstarch and serve with the duck.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 277. The excerpt below is the record exactly as published.

1 teaspoonful salt, place them in a sauce^^an, strain over the broth, cook slowly 20 412 POULTRY. minntes ; then remove, and let the livers cool in the broth. Pre- pare a Villeroi sance, cut the livers into even slices, dip into the sauce, lay them on a flat dish, let stand till the sauce is firm ; then dip them into beaten egg and fresh-grated bread crumbs, and fry in hot fat Arrange the escalops in a circle on a low forcemeat border, and put in the center a pur^e of green peas, or arrange the liver in two rows on a hot dish, leaving a space between the rows; fill the space with stewed green peas. Petites Caisses de Foie Gras. — Take 2 goose livers, season them with salt and pepper ; roll them in flour, and fry light brown in half butter and half lard. Melt in a small saucepan 1 ounce butter, add 1 fine-chopped onion, cook 5 minutes ; then add 2 table- spoonfuls Rhine wine, 1 cupful chicken broth, cook a few minutes ; cut the livers into small pieces, add them to the sauce, season with 1 even teaspoonf ul salt ; V^ even teaspoonful pepper, cook 5 minutes longer; then prepare a chicken forcemeat Brush the sides of 6 small paper boxes with butter, and dry them in the oven for a few minutes ; press evenly on the sides and bottom of each box a spoon- ful of the forcemeat; put the above preparation in the center; cover each box with a thin slice of larding pork, and bake 12 min- utes in a hot oven ; remove the pork, put a little sauce over each one, and serve. Petites B0Qch6es de Foie Gras. — Wash and season with pep- per and salt 2 goose livers, roll in flour and fry them light brown in butter. Melt in a small saucepan 1 ounce butter and 2 tablespoon- fuls of fine-chopped onion, cook 5 minutes ; then add 4 chopped mushrooms, 1 fine-chopped trufSle, 1 tablespoonful fine-cut boiled ham, 1 teaspoonful fine-chopped parsley, cook 5 minutes; add a small tablespoonful flour, cook 2 minutes ; then add 2 tablespoonf nls white wine, 1 cupful chicken broth, cook a few minutes ; cut the livers into small pieces, add them to the sauce, season with 1 even teaspoonful salt, Vs even teaspoonful pepper, cook 5 minutes ; fill this into 6 hot bouch6es (patty cases), and serve. (For the prepara- DUCK. 413 tion of bronchSes, see mj book Dejsserts and Salads, Jelly Tarts, recipe 711.) DUCK. Duck roasted & PAllemaiide.— Select a fine young dnck^ singe, draw, and wash it quickly in cold water, dry it with a clean towel ; season the duck inside with 1 teaspoonf ul salt, then set aside until the filling is prepared. Place a saucepan with 1 tablespoonful butter over the fire ; add 1 cupful seedless raisins, Y^ cupful cur- rants, 1 tablespoonful currant or apple jelly, 2 tablespoonfuls of sugar, and 1 heaping pint peeled and sliced apples ; cover and cook till the apples are tender, but not broken ; then turn the contents of saucepan into a bowl, and when cold add % cupful grated bread crumbs and 1 egg, and mix all together ; stuff the duck with this, sew it up, twist the wings over the back, run a skewer through the thighs and body ; rub 1 even tablespoonful salt all over the duck, lay it in a roasting pan, spread 2 ounces butter over the breast, set the pan in a medium-hot oven to roast, baste frequently until the duck is light brown on all sides ; then add 7^ pint of the giblet broth described below ; continue to roast, basting frequently until the duck is done (if the gravy should get too brown, add a little more broth). Place the well-cleaned feet, giblets, and neck in a saucepan, cover with cold water ; when it boils, add Yt teaspoonful salt and 1 onion, boil lYs hour ; then strain the broth into a clean saucepan. Ten minutes before serving, lay the duck on a warm dish, free it from threads and skewers; remove the fat from the gravy ; mix 1 tablespoonful cornstarch with Yi giU of cold water, add it to the gravy, stir and cook 3 minutes on top the stove ; add suffi- cient giblet broth to make a creamy sauce, cook 5 minutes ; then strain the sauce into a small saucepan ; mash the boiled duck liver with a spoon or grate it, then add it to the sauce, also a small piece of butter, and stir 2 minutes over the fire ; then pour it in a sauce bowl, and serve with the duck. Duck roasted h I'Amfirlcaine.— Select a fine young duck

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