Roast Duck a l'Americaine

Ingredients

• a fine young duck, weighing three and a half pounds
• half an ounce of butter
• a pinch of salt
• a gill of white broth
• six pieces of fried hominy

Method

1. 1

   Prepare the duck by singeing, drawing, and wiping it.

2. 2

   Stuff with American forcemeat, place in a roasting pan with butter and salt, and roast for forty minutes, basting occasionally.

3. 3

   After roasting, untruss, skim fat, add broth, boil, strain gravy over the duck, and garnish with fried hominy.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 215. The excerpt below is the record exactly as published.

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

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