1036. DUCKLINGS, STEWED WITH OLIVES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (11)
  1. Prepare the ducklings as in the foregoing case.
  2. When done, cut each duckling into neatly-trimmed small joints, consisting of two legs, and two fillets with the pinions left on them.
  3. Cut the breast into two pieces, and also the back.
  4. Clarify the liquor.
  5. Reduce the liquor to a half-glaze by boiling.
  6. Warm the pieces of ducklings in the reduced liquor.
  7. Dish them up as before directed.
  8. Garnish the entrée with a ragout of olives.
  9. Place the scallops of streaky bacon round the entrée.
  10. Pour the sauce over the ducklings.
  11. Serve.
Original Text
1036. DUCKLINGS, STEWED WITH OLIVES. PREPARE these as in the foregoing case, and when done, cut each up into neatly-trimmed small joints, consisting of two legs, and two fillets with the pinions left on them; then cut the breast into two pieces, and also the back; clarify the liquor, and after it has been reduced to boiling to half-glaze, warm the pieces of ducklings in it, and dish them up as before directed; garnish the entrée with a ragout of olives, place the scallops of streaky bacon round the entrée, pour the sauce over the ducklings, and serve.
Notes
—