DUCKS AND DUCKLINGS - Defined with Recipes
DUCKS AND DUCKLINGS-That is the domestic ones, are in season all the year round, the duckling being in its best from about June.
BOILED DUCK, PARSLEY SAUCE-Ducks singed and drawn, second joint of wings and feet removed, washed, filled with a stuffing of dry breadcrumbs mixed with salt, pepper, chopped parsley, nutmeg and grated lemon rind, trussed, then simmered till tender in seasoned white stock; served with parsley sauce.
BONED STUFFED DUCK WITH ASPIC ducks singed, split down the backs, boned, laid out flat, skin side down, seasoned with salt, pepper and nutmeg, one of them spread with force-meat, the meat of the other placed on top, skin then drawn together, sewn, then either roasted or braised till tender, taken up. pressed between two boards till cold, trimmed and glazed; carved in slices with aspic.
ROAST DUCK, ORANGE SAUCE-Ducks singed and drawn; filled with a stuffing made of dry breadcrumbs, blanched minced onions, chopped parsley, salt, pepper, nutmeg and a sour apple grated; trusa, steam till firm and plump (about half an hour) then roast and baste till brown and tender; served with sauce made of finely minced onion and bacon fried slowly till tender; add them to a rich poultry gravy containing port wine and the grated rind and juice of an orange.
ROAST DUCK WITH PEAS, HANOVER SAUCE-Ducks singed, drawn and washed, filled with a stuffing made of dry breadcrumbs, minced fried onions and bacon, also the heart and liver of the ducks, chopped parsley, salt, pepper and sage; trusa, steam half an hour, then roast and baste till brown and tender; serve with green peas at one end of the dish and Hanover sauce at the other, made as follows: poultry livers boiled, then rubbed through a sieve, added to a Velouté or cream sauce, seasoned with lemon juice and Cayenne pepper.
BROILED DUCKLING WITH DEVILLED BUTTER-Duckling singed, second joint of wing removed, split down the back, drawn, breastbone removed, laid out ftat, seasoned with salt and pepper, slowly grilled till done and brown; served on a slice of toast, with devilled butter spread over the bird, garnish with cress and lemon • • • * Devilled butter; to each four ounces of butter work in a level teaspoonful of Cayenne pepper and half a teaspoonful of black, 1/4 of a teaspoonful each of grouod ginger and curry powder, and a little finely chopped chervil or parsley.
Sauté OF DUCK WITH OLIVES-Ducks singed, drawn, washed and steamed for half an hour, taken up, seasoned with salt and pepper, brushed with melted butter, then rolled in flour, quickly browned and basted in hot oven, taken up, cut in to portions; little minced onion lightly fried in butter, flour added to form a roux, moistened with poultry stock, boiled up and skimmed, ducks then added, also halves of stoned olives, simmered till ducks are tender, sauce seasoned and finished with little orange juice and port wine; served garnished with croutons.
STEWED DUCKS WITH GREEN PEAS-Ducks singed, drawn and washed, lightly but quickly browoed in oven, taken up and cut in portions, small pieces of bacon fried with some small cut spring onioos; when brown, flour added to form a roux, moistened with poultry stock, boiled up and skimmed, ducks then added, with a few sprigs of green mint, simmered till tender, mint removed, seasoned with salt and pepper; served with a crouton at eods of dish, green peas at sides.
BRAISED DUCK WITH VEGETABLES-Ducks singed, drawn and washed, brasiere lined with thin slices of fat bacon, on which is placed slices of onion and turuip, carrot and pieces of celery, a few cloves, bay leaves, whole peppers and some sage leaves; ducks arranged on top moistened with white stock and the juice of a lemon with its grated rind, lid put on, braised and basted in oven till brown and tender, ducks then taken up, the braise strained and skimmed, poured over the ducks in serviog pan; Julienne vegetables sautéed and seasoned; served, portions of duck with sauce over, garnished with croutons at ends of dish and the Julienne vegetables at the sides.
SALMIS OF DUCK IN CROUSTADE-Neat shaped slices of cold duck made hot in a thick Madeira sauce, to which is added slices of mushrooms and callops of salt pork that have been fried together, the sauce to be seasoned with powdered sage and orange juice; served in paste croustade cases, on lace paper.
SALMIS OF DUCK WITH FRIED HOMINY-Ducks singed, drawn and washed, seasoned with salt and pepper, Boured, roasted and basted till brown and frotby. taken up and cut into portions; in the meantime the trimmings of the birds are sautéed in olive oil with minced shallots, chives, thyme and bay leaves, then moistened with white wine and reduced; equal quantities of Bigarade and Espagnole sauce then added with a few minced mushrooms, the whole boiled up and skimmed; poured through a strainer over the ducks in another sautoir, simmered till tender; served garnished with slices of fried hominy.
SAUTE OF DUCK WITH CHESTNUTS-Ducks singed, drawn and washed, steamed for half an hour, then cut in to joints, seasoned with salt and pepper, powdered sage and thyme, rolled in flour, fried brown with bacon fat, taken up and drained, then put in to a brown sauce together with the minced giblets and some roasted and peeled chestnuts, simmer till tender, finish with port wine; served garnished with the chestnuts and a fancy crouton.
SALPICON OF DUCK IN CASES-Cold braised duck and some of the sauce, the duck cut into small neat pieces with a few mushrooms, reheated in the sauce; terved in fancy paper cases on lace paper.
CURRY OF DUCK WITH RICE-Ducks singed, drawn and washed, steamed for half an hour, taken up, jointed, rubbed with curry powder, rolled in flour; ooioos sliced and fried a light brown in butter, taken up, joints then fried in the same butter, onions then returned, flour added, shook together, moistened with poultry stock, seasoned with salt, pepper, curry powder grated green apple, the juice and grated rind of an orange, simmered till tender, duck then taken up into another saucepan, the sauce strained over it; served garnished with small molds of dry boiled rice.
STEWED DUCK WITH TURNIPS-Ducks singed, drawn and washed, steamed for half an hour, taken up, rolled in flour, fried whole in butter, taken up and cut into portions; large balls of turnip fried in butter, taken up and placed with the duck; in the remaining butter is then fried some minced shaJlots with sage and thyme leaves, flour added to form a roux, moistened with poultry stock, boiled up and skimmed, strained over the ducks and turnips, which are then simmered till tender; served garnished with the turnips and croutoos.
BRAISED DUCK WITH SAUERKRAUT-Ducks singed, drawn and washed, then trussed, arranged in brasiere with carrots, onion stuck with cloves, celery and parsley, moistened with seasoned white stock, covered with buttered paper, lid put on, braised till tender and glazy, taken up, braise strained and skimmed, ducks cut into portions and the braise strained over them. Sauerkraut well washed, put in a sautoir with a piece of bacon, a piece of small bologna, carrot, onion and parsley, moistened with some fat and broth from the stock pot, stewed slowly for two hours, then taken up and drained; vegetables thrown away, bacon and sausage cut in slices; served, portions of duck Banked with the the kraut and garnished with the bacon and sausage.
FILLETS OF DUCKLING, Macédoine-Ducklings singed, drawn and washed, then steamed for ten mioutes to plump them, taken up, cooled, cut ioto four fillets, the backbones then roasted with vegetables; when brown, moistened with Bigarade sauce, boiled up and strained over a cooked macedoioe of vegetables, the fillets seasoned with salt, pepper, powdered sage and thyme, rolled in flour, arrainged in buttered baking pan, roasted and basted till brown and frothy; served on a crouton garnished with the Macédoine in sauce.
FRIED FILLETS OF DUCKLING, SAUCE BIGARADE-Ducklings prepared as in the preceding, but instead of roasting, fried a golden color with butter; served on toast with Bigarade sauce poured over, garnished with watercress.
ROAST SPRING DUCK, APPLE SAUCE-Young ducks singed, drawn, washed and trussed, steamed for five minutes, taken up, seasoned, rolled in flour, arrainged in baking pan, roasted and basted till done; served in portions with unsweetened stewed apples that have been rubbed through a sieve.
STUFFED DUCKLING, ORANGE SAUCE-Ducklings singed, drawn, washed, filled with a stuffing composed of fresh grated breadcrumbs, grated apple and lemon rind, seasoned with salt, pepper, chopped parsley and a little sage, trussed, then steamed for ten minutes, arranged in a baking pan, dredged with flour, roasted and basted till done; served with a brown sauce made in the pan they were roasted in, flavored with grated sour orange rind and its juice.
SAUTE OF DUCK WITH NOODLE5-Ducks singed, drawn, washed and trussed. steamed for half an hour, taken up and cut in to portions, seasoued with salt, pepper and powdered sage, rolled in flour, fried in butter, placed in a sautoir, dredged with flour, moistened with thin Bigarade sauce, simmered till tender; noodles boiled till done, taken up and drained, then mixed with a little minced chervil, and the ducks' giblets minced and sautéed; served, the duck in portions flanked with the noodles.
STEWED DUCK WITH STUFFED TOMATOES-Ducks singed, drawn and washed, filled with a stufling composed of grated breadcrumbs mixed with minced ham, mushrooms, anchovies, shallot, parsley, salt and pepper, trussed, steamed for ten minutes, arrainged in sautoir, moistened with stock and white wine, lid put on, simmered till done; served with the stuffing under each portion, garnished with stufled small tomatoes, tomato sauce poured around.
STEWED DUCK WITH Purée OF PEAS-Ducks singed, drawn, washed and trussed, stewed till tender in white stock containing a few cloves, a clove of garlic, onion, thyme, parsley and bay leaves; when tender, taken up and cut into portions, the broth reduced to a half glaze with the additioo of some Vélouté sauce, dried green peas boiled with a few sprigs of mint and a little sugar; when done, rubbed through a sieve, then mixed to a still consistency with the reduced sauce; serve the duck in portions masked with the peas Purée.
STUFFED DUCK, ITALIAN SAUCE-Ducks singed, drawn, washed, filled with a mixture of breadcrumbs mixed with small pieces of fried liver and bacon, thyme, truflles, seasoned with salt, pepper and powdered sage, bound with egg yolks, trussed, steamed for half an hour, taken up, rolled in flour, arranged in buttered baking pan, roasted and basted till tender; served in portions with the stuffiog under, and Italian sauce (brown) poured over.
SCALLOPED DUCKS' LIVERS-Livers sliced, seasoned with salt, pepper and mixed spices, sautéed in butter with a few minced shallots and mushrooms, chopped parsley and a minced clove of garlic, pour oil the remaining butter, add a few grated breadcrumbs, moisten lightly with Bigarade sauce, fill into deep oval or scallop dishes or shells, sprinkle with sifted crumbs, baste with hatter, brown oil the top and serve.
BROCHETTE OF DUCKS' LIVERS-Livers sliced, seasoned with salt, pepper and mixed spices, lightly sautéed with butter, then run on a skewer alternately with thin slices of parboiled bacon; when skewer is full, rolled in melted butter, then in sifted breadcrumbs, broiled till done; served on a strip of toast with Hanover sauce at the sides, garnished with cress and lemon.
STEWED DUCKS' GIBLETS IN BORDER-Livers and hearts sliced and sautéed with butter, gizzards sliced and simmered in white seasoned stock till tender, then taken up and drained; hearts, livers and gizzards then mixed into a mushroom sauce; simmered till done; fancy border of mashed potatoes arranged on serving dish one inch from the edge, giblets placed in the center, with green peas around the potatoes.
DUCKS' GIBLET SOUP--Made the same as chicken giblet soup (which see) substitutiog the ducks' giblets.