Duck Roasted in Butter

Ingredients

• 1 tablespoonful salt
• 2 tablespoonfuls melted butter
• a little bouillon or broth

Method

1. 1

   Select a pair of fine young ducks, singe, draw, wash, and wipe them dry.

2. 2

   Season each one with salt, rub it in and outside.

3. 3

   Lay them in a roasting pan, pour over melted butter, roast and baste frequently.

4. 4

   If the gravy becomes too brown, pour in a little water to check burning.

5. 5

   When ready to serve, lay the ducks on a warm dish, remove fat from gravy, add bouillon, boil, strain, and serve with the duck.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 279. The excerpt below is the record exactly as published.

Duck roasted in Butter.— Select a pair of fine young ducks, singe, draw, wash, and wipe them dry ; season each one with 1 table- spoonful salt, rub the salt in and outside all over the duck ; lay them in a roasting pan, pour over each one 2 tablespoonfuls melted butter ; place the pan in a medium-hot oven (have some melted butter in small saucepan, standing on side the stove), roast and DUCK. 415 baste the ducks frequently with melted butter ; if the gravy in the pan should become too brown and show a tendency to bum, pour Vt E^ll ^' ^^ water in the bottom of the pan ; this will check the burning at once ; but if the oven is at a medium heat this will not be necessary. When ready to serve lay the ducks on a warm dish ; remove the fat from the gravy, add a little bouillon or broth to the gravy, boil 3 minutes ; then strain and serve with the duck. Serve with apple jelly and lettuce salad. Salmi of Duck. — Procure a fine young duck; singe, draw, and wash it ; cut off the wings, breast, and legs ; lay the feet for 1 minute into boiling water, then take them out, rub off the skin, and wash them in cold water ; place them, with the neck, back, and gib- lets of the duck, in a saucepan ; add 1 quart of cold water and Yi tea- spoonful salt ; set the saucepan over the fire ; when it begins to boil add 1 onion and a bouquet, cook 1 hour ; then strain the broth into a clean saucepan ; season the duck with 1 even tablespoonful of salt and 1 even teaspoonf ul pepper. Place a saucepan with 2 ounces of butter over the fire, put in the duck pieces, cover and cook 20 min- utes, turning them often with a fork. In the meantime melt 1 ounce butter in a saucepan, add 1 tablespoonful fiour, stir and cook 3 min- utes ; then add 1 pint of the broth mentioned above, also 1 gill of Madeira or sherry wine, cook 5 minutes, and add it to the duck ; add 2 tablespoonfuls lemon juice, cook slowly 15 minutes. Dress the salmi on a warm dish, the best pieces on top, and decorate Vith 6 heart-shaped bread croutons. Sftlml of Duck & la MUanalse. — Gut the wings, breast, and legs from 2 fine, well-cleaned young ducks ; place the backs in a roasting pan, pour over a little melted butter, roast 10 minutes ; then remove, chop fine, and put them in a saucepan. In the meantime place the well-cleaned feet, giblets, and neck in a saucepan over the iire ; cover with 1 quart cold water, add 1 teaspoonf ul salt ; when it begins to boil add 1 onion, a small piece of carrot, 12 whole pep- pers, and a bouquet, boil 40 minutes ; then strain the broth over 416 POULTRY. the chopped backs in the saucepan, set it oyer the fire, cook 20 minutes ; then strain the broth into a saucepan. At the same time place a saucepan with 2 ounces butter over the fire, add the breast, wings, and legs ; season with 1 even tablespoonf ul salt, 1 even tea- spoonful pepper, y, teaspoonful nutmeg, cover and cook 15 min- utes, turning the pieces often with a fork. In the meantime place a saucepan with 1 ounce of butter and 1 fine-chopped onion over the fire ; add 1 bay leaf and 12 whole peppers, cook 5 minutes without browning ; then add 1 tablespoonf ul fiour, cook and stir 3 minutes ; add Ys pint canned tomatoes and 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

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