Russian Stewed Duck

Ingredients

• Clean and cut the duck into pieces
• season with salt
• and pepper
• cut ^ pound of bacon into dice pieces
• with i onion
• and 2 carrots
• Cut fine I herb bouquet
• a few cloves
• and a few peppercorns
• Let all cook slowly with i cup of stock
• then add i cup of red wine
• Thicken the sauce with flour

Method

1. 1

   Clean and cut the duck into pieces and season with salt and pepper; cut bacon into dice pieces and put in a large saucepan with onion and carrots.

2. 2

   Cut fine herb bouquet, cloves, and peppercorns; add the duck.

3. 3

   Let all cook slowly with stock until tender; then add red wine.

4. 4

   Thicken the sauce with flour, boil and serve hot.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 7. The excerpt below is the record exactly as published.

Russian Stewed Duck. Clean and cut the duck into pieces and season with salt and pepper; then cut ^ pound of bacon into dice pieces and put in a. large saucepan with i onion and 2 carrots. Cut fine I herb bouquet, a few cloves and a few peppercorns ; add the duck. Let all cook slowly with i cup of stock until tender j then add i cup of red wine. Thicken the sauce with floui, boil and serve hot. II. — Russian Chicken Patties. Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some chopped parsley. Season with the grated peel of ^ lemon, a pinch of nutm^, salt and pepper to taste, and moisten with cream. Make a puff-paste and roll out very thin. Cut into squares and fill with a tablespoonful of the mixture. Press^tbe ends together and fry in deep hot lard until a light brown. Drain and serveveryhot with tomato- sauce. I a. — Japanese Salad. Cut some celery, apples and trufiles into JbrA fine shreds and mix with chrysanthemum floirers ; season with salt and pepper. Put in a salad bowl and cover with a mayonnaise dressing. Garnish with chopped hard-boiled eggs and olives. 13. — Polish Chops. Season veal chops with salt and pepper and let fry a. few minutes in hot dripping. Re- move the chops and cover with a mixture of bacon, Uver, onions and parsley minced fine and well seasoned. Then let bake in the oven with I cup of beef broth. Baste often and serve very hot. 14 — Spanish Stewed Rabbit. Clean and parboil 2 rabbits ; then cut into pieces. Sprinkle with flour and fry in hot lard. Remove the rabbits. Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was cooked, some lemon-juice, j4 teaspoonful of red pepper, paisley and salt to taste. Cook ten minutes; then add the rabbit and simmer five minutes. Serve hot with boiled rice. March 15. — Scotch Baked Mutton. Season a leg of mutton well with salt and peppor. Dredge with flour and let bake in a hot oven until nearly done. Then add some boiled turnips cut in quarters ; sprinkle with pepper and flour; let bake until browned. Serve the mutton on a platter with the turnips. 16.— Belgian Stuffed Shad. Season and stuff the shad with chopped oysters and mushrooms well seasoned. Place in a well-buttered baking-dish ; sprinkle with fine bread-crumbs, chopped onion and pars- ley. Put flakes of butter on top and pour in I cup of tomato-sauce. Let bake until done. Baste often with the sauce. Serve with celery salad with French dressing. 17. — Italian Roast Beet Cut several deep incisions in the upper round of beef and press into them lardoons of salt pork. Stick 2 cloves of sliced garlic and I dozen cloves in the meat ; season with salt and pepper and dredge with flour. Put in the dripping-pan with some hot water and March let roast until tender. Serve with boiled 18.— French Apple Souffle. Cook apples and sweeten to taste. Mash well with I tablespoonful of butter. Beat the yolks of 3 eggs with 2 tablespoon fuis of sugar, the juice and rind of yi lemon; add the whites beaten to a stiflF froth. Put in a but- tered pudding-dish and bake in a moderate oven until done. 19. — German Sweet Pretzels. Mix }4 pound of flour with J^ pound of fresh butler ; add J^ pound of sugar, i egg and J beaten yolk, i tablespoonful of sweet cream and some grated lemon peel. Mix thoroughly and mold the dough into small wreaths; brush the top with the yolk of an egg and sprinkle with powdered sweet almonds. Lay in a well-buttered baking-tin and bake until a deep yellow. 20. — French Waffles. Sift 3 cups of flour with ij4 tcaspoonfuls of baking-powder and }4 teaspoonful of salt. Heat the yolks of 3 eggs ; add a tablespoon- MikA fill of melted butter and a cups of warm milk. Add the beaten whites and stir in the flour, making a light batter. Grease the waffle irons and fill with the batter. Bake until a delicate brown. Remove to a hot dish. Serve hot with powdered sugar on top. 31. — Swedish Stewed Mutton. Season the breast of mutton with salt, pcpper> thyme and mace; let stew slowly with I onion and a cloves of garlic chopped. Add some chopped capers and mushrooms ; cook until tender. Then thicken the sauce with flour

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