Duckling a la Ronennaise

Ingredients

• two fine ducklings of one and a half pounds each
• half an ounce of butter
• a pinch of salt
• four medium-sized turnips
• half an ounce of butter
• half a teaspoonful of powdered sugar
• a pint of Espagnole sauce

Method

1. 1

   Prepare the ducklings by singeing, drawing, and trussing.

2. 2

   Place in a roasting pan, cover with butter, and season with salt.

3. 3

   Roast for ten minutes.

4. 4

   Cook diced turnips in butter and sugar for ten minutes, then moisten with Espagnole sauce.

5. 5

   Combine with ducklings and cook for twenty-five minutes.

6. 6

   Arrange on a hot dish, untruss, and serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 215. The excerpt below is the record exactly as published.

Duckling a la Ronennaise. — Take two fine ducklings of one and a half pounds each, singe, draw, and truss them with the legs thrust inside; lay them in a roasting-pan, and cover them with half an ounce of butter, POULTRY. 275 seasoning with a pinch of salt ; put them in the oven for ten minutes. Cut four medium-sized turnips into small dice-shaped pieces, put them in a saucepan with half an ounce of butter and half a teaspoonful of pow- dered sugar ; let cook for ten minutes, then moisten with a pint of Espagn- ole sauce (No. 151). Lay the ducks in the saucepan with the turnips, and let cook again all together for twenty-five minutes ; arrange the ducks on a hot dish, untruss, and decorate the dish with the turnips. Pour the sauce over all, and serve. 826. Salmi of Dnck a PAm£ricaine. — Procure two fine ducks : singe, draw, wipe neatly, and cut off the wings, legs, and breasts ; put the two carcasses in a saucepan, sprinkle a little salt over, and put it in the oven to cook for six minutes ; remove them, and hash them up. Put them back into a saucepan with a pint of white broth (No. 99), and a small bouquet (No. 254), and let cook on a moderate fire for fifteen minutes. Put an ounce of butter in a sautoire, lay in the wings, legs, and breasts, then season with a pinch of salt and half a pinch of pepper ; cook on a very brisk fire for three minutes on each side, then add half a glassful of Madeira wine, half a pint of Espagnole sauce

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