1038. FILLETS OF DUCKLINGS, A LA BIGARRADE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
for the ducklings
for the sauce
for serving
Instructions (11)
  1. Draw and singe the ducklings, and pick out any remaining stubble-feathers.
  2. Separate the breast from the legs and backs by running the knife in just above the thighs and cutting through the upper part of the back under the wings.
  3. Roast the backs and use them for making the Bigarrade sauce with (No. 33).
  4. Place the breasts in a deep, earthen dish, season with a little mignonette-pepper, salt, parsley, bay-leaf, thyme, three table-spoonfuls of salad oil, and the juice of a lemon, and allow them to steep in this for several hours.
  5. About three quarters of an hour before dinner, run a large iron skewer through the breasts of the ducklings and tie them on a spit.
  6. Place the whole of the seasoning upon them, wrap them up with a large sheet of oiled paper, and set them before the fire for about twenty minutes.
  7. At the end of that time remove the paper and seasoning, and allow the ducklings to acquire a bright colour.
  8. Remove them from the spit, observing that they should be done with the gravy in them.
  9. The fillets must then be taken out, slightly trimmed and scored, and placed in a sauta-pan with a little half-glaze or some of the sauce, and allowed barely to simmer over a stove-fire to warm.
  10. Dish them up in a close circle with a fried croûton of bread in between each fillet.
  11. Pour the Bigarrade sauce over the entrée, and serve.
Original Text
1038. FILLETS OF DUCKLINGS, A LA BIGARRADE. DRAW and singe these, and pick out any remaining stubble-feathers on the ducklings; then separate the breast from the legs and backs by running the knife in just above the thighs and cutting through the upper part of the back under the wings; roast the backs and use them for making the Bigarrade sauce with (No. 33). Place the breasts in a deep, earthen dish, season with a little mignonette-pepper, salt, parsley, bay-leaf, thyme, three table-spoonfuls of salad oil, and the juice of a lemon, and allow them to steep in this for several hours; about three quarters of an hour before dinner, run a large iron skewer through the breasts of the ducklings and tie them on a spit, then place the whole of the seasoning upon them, wrap them up with a large sheet of oiled paper, and set them before the fire for about twenty minutes; at the end of that time remove the paper and seasoning, and allow the ducklings to acquire a bright colour, then remove them from the spit, observing that they should be done with the gravy in them. The fillets must then be taken out, slightly trimmed and scored, and placed in a sauta-pan with a little half-glaze or some of the sauce, and allowed barely to simmer over a stove-fire to warm; they should then be dished up in a close circle with a fried croûton of bread in between each fillet: pour the Bigarrade sauce over the entrée, and serve.
Notes
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