Teal Duck, Roasted

Ingredients

• 2 nice teal ducks
• 1 even teaspoonful salt
• 1/2 ounce butter
• a few tablespoonfuls consommé

Method

1. 1

   Prepare ducks by picking, singeing, and drawing.

2. 2

   Wipe inside, truss, season with salt, and put butter inside.

3. 3

   Roast in a hot oven for 18 minutes.

4. 4

   Glaze and serve on a hot dish with consommé and garnish with lemon and croutons.

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

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