Wild Duck a la Casserole

Ingredients

• legs and second joints from the duck
• water (sufficient to cover it)
• onions
• carrots
• sherry
• pepper
• salt
• two cups of the broth
• four tablespoons flour
• one cup of cold broth
• vegetables such as small dices of carrots, onions, peas, beans, mushrooms

Method

1. 1

   Cut duck parts and place in a stewing kettle with water, onions, and carrots.

2. 2

   Flavor with sherry, pepper, and salt, and cook covered for 45 minutes to an hour.

3. 3

   Make a brown sauce from broth and beef extract, thickening with dissolved flour.

4. 4

   Add cooked vegetables to the sauce.

5. 5

   Place duck in a casserole, fill with vegetables, cover with crust, and bake until golden brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 331. The excerpt below is the record exactly as published.

legs and second joints from the duck, and the part of the meat that is left put in a stewing kettle with water (sufficient to cover it), onions, and carrots; flavor highly with sherry, pepper, and salt; cook from forty -five minutes to an hour — well covered. In the meantime, make a brown sauce from two cups of the broth and some beef extract; color with kitchen bouquet and flavor with sherry. Dissolve four tablespoons flour in one cup of cold broth, strain to the hot broth and cook until simmery; add to the sauce vegetables that have been cooked, such as small dices of car¬ rots, onions, peas, beans, mushrooms, etc. Put the wild duck in a casserole, fill the casserole with the vegetables, cover with a rich crust, put in oven and bake until crust is golden brown and well done. Put the dish in a silver case and serve on a platter, on a paper doily, as an entree. It can also be served in place of a joint for luncheon or dinner with potatoes and green vegetables. Fried Wild Duck with Green Peas and Corinthienne Sauce Canard sauvage frit, aux Petits Pois, Sauce Corinthienne When the breast has been used for the dinner before and the legs and second joints are left, put in a pan with water (sufficient to cover it), onions, carrots, pepper, salt, and some sherry

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