Duckling with Apple Sauce

Ingredients

• a fine, tender duckling of three and a half pounds
• half an ounce of butter
• a pinch of salt
• a gill of broth
• half a pint of hot apple sauce

Method

1. 1

   Prepare the duckling by singeing, drawing, and trussing.

2. 2

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

3. 3

   Roast in a brisk oven for thirty minutes, basting occasionally.

4. 4

   Dress on a hot dish, untie, skim fat, add broth, boil, strain over the duck, decorate with watercress, and serve with apple sauce.

Nutrition per serving

Estimated from matched ingredients across 4 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.

half an ounce of butter, one cut-up onion, and one carrot cut the same. Season with a pinch of salt, then put the lid on the pan, and cook on a good fire for ten minutes. Put in a saucepan six small glazed onions (No. 967), one medium-sized carrot, cut with a vegetable-scoop (blanching the latter for two minutes), one ounce of salt pork cut into small pieces, and six cut-up mushrooms ; moisten them with a pint of Espagnole sauce (No. 151), and let cook together for thirty minutes. Transfer the squabs to this prep- aration, and let cook again for five minutes; dress the garnishing on a hot dish, arrange the squabs on top, and serve. 823. Roast Duck a PAmericaine. — Select a fine young duck, weigh- ing three and a half pounds ; singe, draw, and wipe it well, then stuff it with American forcemeat (No. 229), and place it in a roasting-pan with half an ounce of butter, and besprinkle with a pinch of salt, then roast it in the oven for forty minutes, basting it occasionally. Lay it on a dish, untruss, skim the fat off, add a gill of white broth (No. 99), let it come to a boil, then strain the lean part of the gravy over, and garnish with six pieces of fried hominy (No. 1035). 824. Boast Duck, Apple Sauce. — Have a fine, tender duckling of three and a half pounds ; singe, draw, wipe neatly, and truss. Place it in a roasting-pan, spread half an ounce of butter over, and a pinch of salt. Place it in a brisk oven, and let cook for thirty minutes, not failing to baste it occasionally with its own gravy. Dress it on a hot dish, untie the string, skim the fat off the gravy, add a gill of broth (No. 99), let it come to a boil, then strain the lean part over the duck, decorate with a little watercress, and serve with half a pint of hot apple sauce

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