Redhead Duck, Broiled

Ingredients

• 2 well-cleaned ducks
• 2 ounces butter
• 1/2 teaspoonful pepper
• 1 even tablespoonful salt

Method

1. 1

   Split ducks down the back, flatten, brush with melted butter, and broil over a clear fire for 20 to 25 minutes, turning every 5 minutes.

2. 2

   Mix butter with pepper and salt, spread over ducks, and serve with currant jelly and buttered toast, garnished with watercress.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 289. The excerpt below is the record exactly as published.

1 teaspoonf ul pepper evenly distributed inside and outside of the ducks ; bend the wings over the back, run a trussing needle with white cord through the thighs and body, then tie the two ends at the back ; next run the needle through the wings, body, and neck, and tie them in the back ; put V^ ounce butter into each duck, lay them in a roasting pan, pour 3 tablespoonfuls white broth in the pan, place the pan in the hot oven, and roast 20 minutes or more, accord- ing to size. When ready to serve, lay the ducks on a warm dish, remove the threads, surround with fried hominy; present them whole to the guests, remove, and carve only the breasts. Place Yt breast and a piece of the fried hominy with 1 tablespoonf ul currant jelly for each person on hot plates, and serve. Canvasback ducks are always served rare. Canvasback Duck with Currant-jelly Sauce.— Roast for 6 persons 3 ducks same way as in foregoing recipe ; remove the breasts from the roasted ducks, cut each one into halves, and lay 430 GAMB. 431 them into a chafing dish. In the meantime place a saucepan with 1 onnce butter, 1 tablespoonful fine-out onions, the same of carrots and ham, 1 bay leaf, 12 whole peppers over the fire, cook 5 minutes ; add Yt tablespoonful fiour, cook 3 minutes ; add Vt pint white broth and Ys teaspoonf ul beef extract, cook 5 minutes ; then strain the sauce into a clean saucepan, add 1 cupful currant jelly, 1 gill of orange juice, and 2 tablespoonf uls port wine ; place the saucepan over the fire, and stir till the jelly is melted. Pour Yt pi^^t of sauce oyer the duck meat, dress the breast on a warm dish, surround with bread crotitons, aud serve the remaining sauce in a sauce bowl. Canyasback Duck^ Broiled. — Split 2 well-cleaned ducks through the back, season them with 1 even tablespoonful salt and 1 eyen teaspoonful pepper, brush them over with a little olive oil, and lay the ducks on a hot broiler; broil over a moderate clear fire about 10 minutes on each side, turning them every 5 minutes ; dress the ducks on a warm dish ; mix 2 ounces butter with the juice of Yt lemon, Yt teaspoonful grated nutmeg, 1 teaspoonful fine-chopped parsley ; spread this over the ducks, garnish with water cress, and serve with buttered toast. Bedhead Dnek^ Boasted. — Select a fine pair of redhead ducks, pick, singe, and draw them the same as the canyasback duck, wipe out the inside with a cloth, or wash them quickly in cold water and dry ; season the ducks with 1 tablespoonful seasoning salt evenly distributed inside and outside ; put Yt ounce butter into each duck, truss them neatly, and lay them in a roasting pan. Place a pan with 4 ounces fine-cut larding pork over the fire, and fry till the pork turns yellow ; then remove and strain ; pour 2 tablespoon- fuls of this melted pork over each duck and 3 tablespoonfuls water in the pan, set the pan in a hot oven, and roast from 20 to 25 min- utes (they should be quite rare). When ready to serve, lay the ducks on a hot dish, untruss, lay 6 slices of fried hominy or bread croiitons around the dish, and serve with crab-apple or currant jeUy. 482 GAME. Bedhead Duek^ Broiled. — Split 2 well-cleaned dncks down the back and flatten them ; brush over with melted bntter, lay the dacks on a hot broiler, and broil over a clear, moderate fire from 20 to 25 minutes, turning eyery 5 minutes. Stir 2 ounces butter

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