Fillet of Duck with Green Peas (Filet de Canard aux Petits Pois)

Ingredients

• Wash, pick, and clean the duck well.
• water (sufficient to cover it)
• onions
• carrots
• pepper
• salt
• some bay leaves
• a tablespoon butter
• one heaping tablespoon flour
• one and a half cups of the hot broth
• four tablespoons sherry

Method

1. 1

   Cook duck in water with onions, carrots, pepper, salt, and bay leaves for 1 to 1.5 hours.

2. 2

   Leave in juice until cold, joint the duck, remove bones, cut into small cutlets.

3. 3

   In a saucepan, melt butter, add flour, stir, then add broth, sherry, and seasonings.

4. 4

   Simmer cutlets in sauce for 15 minutes, serve arranged circularly on a platter with green peas and gravy.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 319. The excerpt below is the record exactly as published.

Fillet of Duck with Green Peas Filet de Canard aux Petits Pois Wash, pick, and clean the duck well. Put in a pot to cook with water (sufficient to cover it), onions, carrots, pepper, salt, and some bay leaves; cook from one to one and a half hours — till well done, and leave in the juice until cold. When cold, joint the duck, remove the bones, make in small cutlets. Put in a saucepan a tablespoon butter and one heaping tablespoon flour; stir until dissolved; add one and a half cups of the hot broth the duck cooked in, four tablespoons sherry

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