Ducks aux Olives

Ingredients

• 2 young ducks
• 1 tablespoonful salt
• 2 ounces butter
• 1 gill of white broth
• 1 gill of white wine
• 1 ounce butter
• 1 gill fine-chopped onion
• 1 gill grated carrots
• 1 bay leaf
• 12 whole peppers
• 1 gill mushroom liquor
• 1 teaspoonful beef extract

Method

1. 1

   Singe, wash, and draw the ducks, season with salt, place in a roasting pan with butter, and roast till light brown.

2. 2

   Prepare a sauce with butter, onion, carrots, bay leaf, and peppers, then add broth, Madeira wine, salt, pepper, and mushroom liquor.

3. 3

   Serve the ducks with the sauce and prepared olives.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 281. The excerpt below is the record exactly as published.

1 gill of fine-chopped onions, stir and cook 5 minutes ; add 1 tablespoonful fiour^ stir and cook 3 minutes ; add 3 gills of 418 POULTBY. broth, 2 gills of red wine, 1 teaspoonf ul coarsely pounded peppers, and cook 10 minutes* Arrange the duck on a warm dish, strain the sauce over it, and decorate with 6 heart-shaped croutons. Salmi of Cold Boasted Duck.— Gut the meat of cold roasted ducks into nice slices, chop the carcasses into small pieces, place them with 1 fine-chopped onion in a saucepan, add 2 cupfuls stock or boiling water with 1 teaspoonful beef extract, 1 bay leaf, 2 cloves, 12 coarsely pounded peppers, Vt V^^^ ^^ wine, if handy, a little fine-cut ham, boil 15 minutes ; then strain this essence into a clean saucepan. Melt 1 ounce butter in a saucepan, add 1 table- spoonful fiour, stir and cook 3 minutes ; add the essences, cook 5 minutes, then taste ; if necessary, add a little salt ; put in the duck meat, let it simmer 10 minutes, then serve with potato croquettes. Ducks with Brown Kale.— Strip the leaves from 4 large heads of brown kale, wash several times in cold water, place them in a large saucepan over the fire, cover with boiling water, cook 10 minutes ; then drain the kale on a sieve, lay it on a chopping board, and cut it coarsely with a knife ; return the kale to saucepan again, place a well-cleaned duck in the center, add sufficient boiling water to barely cover ; season with 1 tablespoonf ul salt and Y^ teaspoonful pepper, add 2 fine-chopped onions, and cook till tender ; when the duck is done, remove it, lay it on a dish, and set it in a warm place ; continue to cook the kale until done, then taste ; if necessary, add more salt and serve. Ducks aux Olives. — Singe, wash, and draw 2 young ducks, truss them nicely, season with 1 tablespoonf ul salt ; place the ducks in a roasting pan, spread 2 ounces butter over the breasts ; place the pan in a medium-hot oven and roast till light brown on all sides ; then add a bouquet, 1 gill of white broth and 1 gill of white wine, cover with buttered paper, and roast till done. Melt 1 ounce butter in a saucepan, add Vs gill of fine-chopped onion, Y, gill grated carrots, 1 bay leaf, 12 whole peppers, lYs gill fine-chopped ham, stir and cook 5 minutes; add 1 tablespoonf ul flour, cook 2 DUCK. - 419 minutes ; add Vs pi^^t broth, Vt gill Madeira wine, 1 even teaspoon- fal salt, V4 teaspoonful pepper, 1 gill mushroom liquor, cook 10 minutes. Lay the ducks on a warm dish, remove the fat from the gravy, add the gravy to the above Madeira sauce with 1 teaspoonful beef extract

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