Stuffed Roast Duck a la Provencale

Ingredients

• the duck
• three cups bread cut in small dices
• two tablespoons butter or bacon fat
• three tablespoons chopped parsley
• one large grated onion
• one tablespoon thyme
• pepper
• salt

Method

1. 1

   Singe the duck; pick all the feathers out; wash well and cut head off; push the skin down the body, cut the neck off.

2. 2

   Open the duck; remove all the insides (take care not to break the gall), remove the crop.

3. 3

   Wash thoroughly inside with a little boiling water to clean it well before stuffing.

4. 4

   Put bacon fat or butter in a frying pan; add the seasoning, stir with a tablespoon until well mixed.

5. 5

   Stuff, and tie the duck up with a string; put in a roasting pan with some stock; pour some melted butter over the duck; roast from one to one and a half hours (baste and turn occasionally during that time).

6. 6

   When done place on a warm platter, arrange potatoes and green vegetables around the duck.

7. 7

   Garnish with parsley.

8. 8

   Serve with a giblet sauce, as a roast.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 316. The excerpt below is the record exactly as published.

pepper and salt to taste, and half cup whipped cream. Take tablespoonfuls of the mixture the size of a half egg and put on a platter; leave until cold; put on a broiler, glaze with a white chaud-froid sauce, and garnish with a diamond of truffle in the centre and arrange on a foundation of aspic. Garnish with roses of radishes and lettuce leaves. Serve with the salad. Turkey ( Dindon ) a la Celestine Put small individual fluted moulds on ice. Glaze with white aspic. Decorate with truffles and Spanish pepper, alternately, every flute, with rings of truffle, Spanish pepper at the bottom, and a diamond in the centre; glaze again with the aspic, then coat with cream. To one and a half cups of cream take four tablespoons dissolved Cox’s gelatine, season with pepper, salt, and a little sherry, then to the rest of the cream add one cup of white breast of turkey and some truffles (cut in small dices) ; fill the mbuld with the turkey and leave on ice. When ready to serve, dip in luke- THE SWEDISH, FRENCH, warm water and turn out on a green foundation with aurorian sauce in the centre and lettuce leaves all around. Garnish with chopped aspic. Serve as a complete salad for luncheon or dinner. Turkey ( Dindon ) a la Mayonnaise When turkey is left over from the meal before, this makes a beautiful dish. Take the breast, or whatever part is left, and put it in some stock; add sherry, pepper, salt, and bay leaves, and cook for about thirty minutes to one hour; leave in the juice until cold. When cold, form in round pieces the shape of a half egg, cover with mayonnaise dressing, decorate with truffles and Spanish pepper. Place on a slice of tomato on top of a lettuce leaf, with cauliflower in the centre covered with mayonnaise dressing. Meanwhile, have macedoine of vegetables cooked and cold. Drench them in French dressing put around between the cauliflower and the turkey.. If more at hand, garnish around with macedoine of vege¬ tables with aspic between. Chaud-froid of Turkey a la King Gustaf Chaud-froid de Dindon a la Roi Gustaf Cut out the breast from a raw turkey, cut in nice even round pieces, put in hot water sufficient to cover, add some sherry, onions, carrots, pepper, and salt, and let simmer until well done; leave in the juice until cold. Glaze with a white chaud-froid sauce; drip some aspic on top; decorate with a daisy and leaves of truffles, then aspic again. Arrange on a foundation of macedoine of vegetables with aurorian sauce in the centre. Garnish around with lettuce leaves and chopped aspic. Serve with the mayonnaise dressing in the centre as a complete salad. Turkey with Tongue in Aspic, a la Pompadour Dindon a la Langue en Aspic, a la Pompadour Glaze a ring mould with aspic; decorate with strips of smoked tongue, and, in between, with strips of whipped cream containing some gelatine; glaze again with aspic, and All; leave on ice until ready to serve. Dip in warm water, turn out on a paper doily on a platter, garnish with chopped aspic and lettuce leaves or pars¬ ley. Serve with any kind of a salad in the centre, with mayon¬ naise dressing, or as a cold dish with aurorian sauce, for luncheon, dinner, or supper. Filling. When turkey has been left over from the meal be¬ fore, put the white meat or second joints through the machine once, measure it by the cup; to each cup take three tablespoons AMERICAN COOK BOOK 215 dissolved Cox’s gelatine, three tablespoons mayonnaise dressing, one tablespoon sherry, pepper and salt to taste, and four table¬ spoons whipped cream. Stir turkey, mayonnaise dressing, and gelatine together in a saucepan; add sherry, pepper, salt; last add the whipped cream. DUCK ( Canard ) Stuffed Roast Duck ( Canard farci et roti ) a la Provencale Singe the duck; pick all the feathers out; wash well and cut head off; push the skin down the body, cut the neck off close. Open the duck; remove all the insides (take care not to break the gall), remove the crop. Wash thoroughly inside with a little boiling water to clean it well before stuffing. Stuffing. Three cups bread cut in small dices, two tablespoons butter or bacon fat, three tablespoons chopped parsley, one large grated onion, one tablespoon thyme

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