Salmis of Mallard Duck

Ingredients

• 2 ducks
• 1/2 gill of fine-cut onion
• 1 bay leaf
• 12 coarsely pounded peppers
• 1/2 gill fine-cut raw ham
• 1 pint of broth
• 1/2 ounce butter
• 1 tablespoonful flour
• 1/2 gill of mushroom liquor
• 1/2 gill of sherry wine
• 1 even teaspoonful pepper

Method

1. 1

   Roast ducks, cut off breasts, wings, and legs, chop bodies, and place in a saucepan with onion, bay leaf, peppers, ham, and wine.

2. 2

   Cook for 10 minutes, add broth, cover, and cook for 30 minutes.

3. 3

   Strain broth, reduce by boiling to 3 gills.

4. 4

   Melt butter, add flour, cook, then add broth, mushroom liquor, duck gravy, sherry, and pepper.

5. 5

   Cook for 5 minutes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 290. The excerpt below is the record exactly as published.

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 to a cream ; add Vs even tcaspoonf ul pepper, 1 even tablespoonf ul salt ; lay the ducks on to a hot dish, spread over the butter, and serve with currant jelly and buttered toast ; garnish with water cress. Teal Duck^ Boasted.— Select 2 nice teal ducks; pick, singe, and draw them, wipe the inside with a damp cloth, truss them neatly, season with salt, allowing 1 even teaspoonful for each duck ; put Yt ounce butter in the inside of each one, lay them in a roasting pan. Twenty minutes before serving place the pan in a hot oven and roast 18 minutes ; glaze them, and serve on a hot dish ; pour a few tablespoonf uls consomm6 on the disb, and garnish with lemon, cut lengthwise into quarters, and croutons, or serve with jelly and garnish with fried hominy. Teal Duck^ Broiled^ is prepared as broiled can vasback duck. Salmis of Teal Dncks. — Roast 2 teal ducks as in preceding recipe, cut off the wings, breasts, and legs, chop the bodies of the birds into small pieces, place in a saucepan over the fire, cover with white broth, and cook 25 minutes ; strain the broth. Melt 1 ounce butter in a saucepan, add 1 tablespoonful fine-chopped shallot, 1 gill of fine-chopped mushrooms, 1 even teaspoonful salt, 7, even teaspoonful pepper, % teaspoonful nutmeg, cook 5 minutes ; add 1 tablespoonful fiour, stir and cook 2 minutes; add 3 gills of the broth mentioned above, 1 gill of white wine, Ys gill of fine-cut cooked ham, a little beef extract, and a small bouquet, cook 5 min- utes ; then remove the bouquet, add 1 tablespoonful lemon juice, put the duck into a round pau, pour over the sauce, cook 5 minutes. Dress the salmis on a hot dish and decorate with 6 slices of bread out triangle shape and fried a delicate brown in butter. Mallard Dnck^ Boasted.— Pick, draw, and singe 2 mallard ducks, wipe out the inside with a cloth, truss them the same as GAMB. 438 canyasbacks, season with salt and a little pepper ; spread 1 ounce but- ter oyer each duck, place them in a roasting pan in a hot oven, cook from 25 to 30 minutes, basting frequently, first with melted butter, then with their own gravy ; untruss and serve them on a hot dibh ; garnish with water cress and lemons cut into quarters. Bemove the fat from the gravy, add a few spoonfuls consomm6 or bouillon, let it boil up ; then strain the gravy and pour it over the ducks, or serve the gravy separately. Serve with lettuce salad and crab-apple jelly. Salmis of Mallard Duck.— Boast 2 ducks as in foregoing recipe, cut off the breasts, wings, and legs ; chop the bodies into small pieces and place them in a saucepan over the fire; add Y^ gill of fine-cut onion, 1 bay leaf, 12 coarsely pounded peppers, y, gill fine-cut raw ham, and V, pint red wine, cook 10 minutes ; add 1 pint of broth, cover and cook 30 minutes ; then strain the broth into a clean saucepan, reduce it by boiling to 3 gills. Melt Ys ounce butter in a small saucepan, add 1 tablespoonful fiour, cook and stir 3 min- utes; add the 3 gills of broth, Ys giU of mushroom liquor, the gravy from the ducks, Ys giU of sherry wine, and 1 even teaspoonful pepper

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