Roast Wild Duck

Ingredients

• wild duck
• onions
• carrots
• butter
• pepper and salt
• thin slices of bacon

Method

1. 1

   Pick, singe, draw, and wash the duck.

2. 2

   Tie up plump and roast in a pan with onion, carrot, butter, pepper, salt, and bacon for about eighteen minutes.

3. 3

   Serve with blood poured around and garnish with watercress.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 328. The excerpt below is the record exactly as published.

pepper and salt, and left in the juice until cold. Remove the skin and bones; pass the meat through machine twice. To the cup of squab add four tablespoons pate de foie gras (if not at hand, mock pate will do instead); put in a saucepan, add four tablespoons dis¬ solved Cox’s gelatine, two tablespoons sherry, pepper and salt to taste; stir until it begins to thicken, then add three tablespoons whipped cream. Squab with Foie Gras, a la Ericsson Hammond Pigeonneau au Foie gras, a la Ericsson Hammond Pick, clean, and wash five squabs well; tie up plump. Put in water (sufficient to cover them) with four tablespoons sherry, two bay leaves, onions, carrots, pepper and salt; let simmer until well done; leave in the juice until cold. Take one of the squabs, cut the breast out; clip away the breast bone; mount a mousse of squab on top — making it in a perfect shape as the squab was before the breast was cut out; glaze with a brown glaze; decorate around the wings and legs with strips of whipped cream containing some gelatine and on the breast with small daisies or branches or any design desired. Take the remainder of the mousse with a tablespoon and put on a platter in the shape of a half egg, nice and smooth on the top; leave in icebox until cold. When cold put on a broiler over a platter and glaze with a brown glaze, deco¬ rate with a daisy of whipped cream on each. Place the bird on a crouton of bread that has been spread with butter, sprinkled with chopped parsley, and garnished with watercress; arrange around the little cutlets placed on slices of orange with chopped aspic in between; put a paper frill on each leg of the bird. Serve with orange sauce and salad for luncheon or dinner. Mousse of Squab. Take two squabs that have been cleaned and cooked in water, onions, carrots, bay leaves, pepper and salt until tender, and left until cold. Remove the skin and bones; pass meat through the machine twice. To the cup of squab add four tablespoons pate de foie gras, put in a saucepan; add four table¬ spoons dissolved Cox’s gelatine, two tablespoons sherry, pepper and salt to taste; stir until it begins to thicken, then add three tablespoons whipped cream. Squab Mousse ( Mousse de Pigeonneau) a la Charlotte For six persons select twelve charlotte moulds, glaze with white aspic; decorate six of the moulds with a wishbone of truffle, line all twelve with whipped cream. To one cup whipped cream add two tablespoons dissolved Cox’s gelatine and a pinch of salt, then fill with the mousse of squab [see recipe: Squab with Foie Gras a la Ericsson Hammond]. Put moulds together; leave on the ice until ready to serve. Dip in warm water; turn out on a founda¬ tion of aspic; in the centre place one squab that has been cooked, glazed, decorated, and set on a crouton of bread. Garnish with watercress and serve with the salad. Can also be served as a cold dish with aurorian sauce in the centre, in place of the decorated bird. Squab Mousse in Aspic with Pate de Foie Gras Mousse de Pigeonneau en Aspic , au Pate de Foie gras Glaze a ring mould heavily with aspic. Make a mousse of squab [see recipe: Squab with Foie Gras a la Ericsson Ham¬ mond]. Put teaspoonfuls of the mousse into the mould, one ^ . . . ..»..»•■• ;:•■ . """>'!!!“! . . r:”“ *•£?'■ , m .'*. ■ ■•'•'••■■ t|iflHl*l!!n' , . •.••V.V.V.VJ . ' ’ ' . IiiimAi V 1 a' ■ : . . * . "' B ...... AV.W.V. ^•VAV.VV.V.V.V.V.,.V.-.--V.--V.V.V. V.-.W.VAV.-.V.-.V ^ **'**• V. 'ii, immii •> • 'tiMiMMi .•.•.V.V.V.V-' *-V.V ■ P ■/vV . W* . * -t0 \\\\V..V,V.V v.v.v . '' jMT -■ *%* i* •** * . ' V:*/' • , * -:3* I Copyright 1918, by Mrs. Ericsson Hammond THE SWEDISH, FRENCH, AMERICAN COOK BOOK 223 resting on top of the other, until the bottom of the mould is covered; then fill the height of the mousse with aspic that is beginning to get cold. When settled, fill with the second filling. Second Filling. Put half cup milk in a saucepan on ice, add six tablespoons dissolved Cox’s gelatine and one and a half cups of cooked breast of squab that has been cut in large dices; flavor with sherry, pepper and salt to taste; last add four tablespoons whipped cream. Fill mould; glaze with aspic; leave on ice until ready to serve. Dip in lukewarm water; turn out on a paper doily. Garnish around with lettuce leaves and roses of radishes. Serve with macedoine salad in the centre and French dressing, as a complete salad for luncheon, dinner, or supper. GAME WILD DUCK ( Canard sauvage ) Garnished Roast Wild Duck ( Canard sauvage roti et garni ) Pick, singe, draw, and wash the wild ducks well; tie up plump; put in a roasting pan with onions, carrots, butter, pep¬ per, salt, and thin slices of bacon

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