Duck Roasted à l'Américaine

Ingredients

• a fine young duck
• 8 medium-sized potatoes
• 1 quart cold water
• 1 tablespoonful salt
• 1/2 ounce butter
• 1 gill of fine-chopped onions
• 1 teaspoonful pepper
• 1 teaspoonful thyme
• 1/2 teaspoonful sage
• the yolk of 1 egg
• the whites beaten to a stiff froth

Method

1. 1

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

2. 2

   Boil potatoes in salted water until done, then mash.

3. 3

   Cook onions in butter, add to potatoes with pepper, salt, thyme, sage, egg yolk, and beaten whites.

4. 4

   Stuff the duck, sew it up, and roast in a pan with butter.

5. 5

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

6. 6

   Prepare gravy with cornstarch and serve with the duck.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 278. The excerpt below is the record exactly as published.

n 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 weighing about 4 pounds ; singe, draw, and wash it in cn]d water 414 POULTRY. and dry it with a clean towel, season the inside with 1 teaspoonfol salt, and stnfF it with a preparation made as follows : Peel and wash 8 medium-sized potatoes ; place them in a saucepan, with 1 quart cold water, oyer the fire ; add 1 tablespoonful salt, cover and boil till done, then drain off the water ; return the saucepan for a few minutes to the fire to dry the potatoes, then mash them fine. Halt 2 ounces butter in a saucepan, add 1 gill of fine-chopped onions, coyer and cook 5 minutes without browning the onions ; add them to the potatoes ; also add Yt eyen teaspoonf ul pepper, Yt ^^^^ ^^^^ spoonful salt, 1 teaspoonful thyme, Yi teaspoonful sage, the yolk of 1 egg, and last the whites beaten to a stiff frot

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