Duck aux Naves

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (16)
  1. Bone a tame duck as whole as possible.
  2. Season the inside with beaten spices, pepper, and salt.
  3. Draw in the legs and wings.
  4. Fill the inside with light forcemeat.
  5. Sew it up.
  6. Braise it in a pint of veal stock.
  7. Cover it with white paper and the cover of the stewpan.
  8. Let it stew gently till tender, and the liquor almost reduced.
  9. When it is to be served up, glaize the breast.
  10. Pour the sauce round it.
  11. Make the sauce with turnips cut into shapes as for haricot.
  12. Put the turnips into a stewpan and sweat them with a bit of fresh butter till three parts done.
  13. Add a good cullis and the essence in which the duck was braised to the turnips.
  14. When it boils, skim free from fat.
  15. Season to the palate.
  16. Stew the turnips till done.
Original Text
Duck aux Naves. Bone a tame duck as whole as possible, and season the inside with beaten[124] spices, pepper, and salt; then draw in the legs and wings, and fill the inside with light forcemeat. Sew it up, braise it in a pint of veal stock, cover it with white paper and the cover of the stewpan. Let it stew gently till tender, and the liquor almost reduced. When it is to be served up glaize the breast, and pour the sauce round it, which is to be made with turnips cut into shapes as for haricot; afterwards to be put into a stewpan and sweated with a bit of fresh butter till three parts done; then add a good cullis and the essence in which the duck was braised. When it boils, skim free from fat, season to the palate, and stew the turnips till done.
Notes
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