Stuffed Roast Duck (Canard iarci et roti), a l’Allemande

Ingredients

• One and a half cups bread crumbs
• one cup cooked apples (cut in little dices)
• one cup currants
• half cup raisins
• one tablespoon melted butter
• pepper
• salt
• two eggs

Method

1. 1

   Singe duck and remove fluff and feathers.

2. 2

   Cut off the head, leaving skin of the neck.

3. 3

   Open in the back, remove insides, wash, draw, and dry.

4. 4

   Remove the bone carefully, leaving leg and part of wing bone.

5. 5

   Stuff with allemande stuffing, fasten with skewers, tie wings and legs, shape nicely on a buttered pan.

6. 6

   Rub with melted butter, sprinkle with pepper and salt.

7. 7

   Roast with carrots, onions, and water for 1 to 1.5 hours, basting frequently.

8. 8

   Glaze with brown glaze, serve with gravy made from pan drippings and garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 318. The excerpt below is the record exactly as published.

tuffed Roast Duck ( Canard iarci et roti), a l’Allemande Singe duck and get all the fluff and feathers off. Cut off the head, leaving the skin of the neck to the body. Then open in the back, remove the insides, wash, draw, and dry well. Beginning from the back remove the bone — carefully, so as not to tear the skin, but leave the leg bone and part of the wing bone in. Stuff with an allemande stuffing. Stuffing. One and a half cups bread crumbs, one cup cooked apples (cut in little dices), one cup currants, half cup raisins, one tablespoon melted butter, pepper and salt, two eggs

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