Ducks a la Rouennaise

Ingredients

• a duck
• a table-spoonful of butter
• the same of chopped shalots
• a small piece of garlic
• two table-spoonfuls of bread-crumbs
• the same of chopped parsley

Method

1. 1

   Truss duck for roasting, chop giblets and mix with salt, pepper, allspice, butter, shalots, garlic, breadcrumbs, and parsley.

2. 2

   Stuff duck and roast for half an hour.

3. 3

   Use drippings to make gravy with dark stock.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 36. The excerpt below is the record exactly as published.

Ducks a la Rouennaise (French Recipe) Truss a duck for roasting ; take the giblets, chop finely, add salt and pepper to taste, a little ground 90 COOKERY A LA MODE allspice, a table-spoonful of butter, the same of chopped shalots, a small piece of garlic the size of a pea minced, two table-spoonfuls of bread-crumbs, the same of chopped parsley

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