Boiled Duck with Onion Sauce

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

For the duck

a fine fat duck
salt it two days ↝ Salt, table, iodized [Spices and Herbs]

For the onion sauce

onion sauce made very white ↝ Onions, raw [Vegetables and Vegetable Products]
the butter melted with milk instead of water ↝ Butter, stick, unsalted [Dairy and Egg Products]
milk ↝ Milk, NFS [Milk, reduced fat]

For roasting (optional)

stuff or not
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (9)

Choose a fine fat duck.
Salt the duck two days before cooking.
Boil the duck slowly.
Prepare the onion sauce: make it very white.
Melt the butter with milk instead of water for the sauce.
Serve the boiled duck covered with the onion sauce.

To roast duck

Stuff the duck or not.
Roast the duck.
Serve with gravy.

Original Text

Duck to boil.

Choose a fine fat duck, salt it two days, then boil it slowly, and cover it with onion sauce made very white, and the butter melted with milk instead of water.

To roast duck: stuff or not, and serve with gravy.

Notes

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