Stuffed Roast Duck with Sweet Potatoes

Ingredients

• the duck
• sweet potatoes until soft
• butter
• a little onion juice
• pepper
• salt
• some water
• onions
• carrots
• parsley
• puff paste
• fresh peas
• potatoes
• apple sauce

Method

1. 1

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

2. 2

   Open a small space at the back and remove all the insides (take care not to break the gall), remove the crop which is in the neck.

3. 3

   Wash it thoroughly inside with a little boiling water to clean it well; stuff.

4. 4

   Cook sweet potatoes until soft, then skin and put through the potato ricer; beat until light; add pepper, salt, butter, and a little onion juice, and mix all together.

5. 5

   Stuff and tie the duck up with a string; put in a roasting pan with some water, onions, and carrots; rub melted butter over the duck, sprinkle with pepper and salt, roast from one to one and a half hours (basting and turning occasionally during that time).

6. 6

   When done, take out, put on a platter, and carve.

7. 7

   Garnish with parsley and little fanchonette baskets made from puff paste and filled with fresh peas.

8. 8

   Serve with potatoes and apple sauce as a joint for luncheon or dinner.

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.

Stuffed Roast Duck with Sweet Potatoes Canard farci et rdti aux Patates Singe the duck; pick all the feathers out; wash well; cut the head and the neck off, leaving the skin to the body. Open a small space at the back and remove all the insides (take care not to break the gall), remove the crop which is in the neck. Wash it thoroughly inside with a little boiling water to clean it well; stuff. Stuffing. Cook sweet potatoes until soft, then skin and put through the potato ricer; beat until light; add pepper, salt, butter, and a little onion juice, and mix all together. Stuff and tie the duck up with a string; put in a roasting pan with some water, onions, and carrots; rub melted butter over the duck, sprinkle with pepper and salt, roast from one to one and a half hours (basting and turning occasionally during that time). When done, take out, put on a platter, and carve. Garnish with parsley and little fanchonette baskets made from puff paste and filled with fresh peas. Serve with potatoes and apple sauce

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