Stewed Duck

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
For the stew
Optional additions for serving with sauce
Substitutions for beef stock
Instructions (19)
  1. Cut the duck(s) neatly into joints.
  2. Arrange the joints in a single layer if possible in a wide stewpan.
  3. Pour in about three quarters of a pint of strong cold beef stock or gravy.
  4. Let it be well cleared from scum when it begins to boil.
  5. Throw in a little salt, a rather full seasoning of cayenne, and a few thin strips of lemon-rind.
  6. Simmer the ducks very softly for three quarters of an hour, or somewhat longer should the joints be large.
  7. Stir into the gravy a tablespoonful of the finest rice-flour, mixed with a wineglassful or rather more of port wine, and a dessertspoonful of lemon-juice.
  8. In ten minutes after, dish the stew and send it to table instantly.
Serving suggestions
  1. The ducks may be served with a small portion only of their sauce, and dished in a circle, with green peas à la Française heaped high in the centre.
  2. If serving with peas, the lemon-rind and port wine should then be altogether omitted.
  3. A small bunch of green onions and parsley, with two or three young carrots, may be stewed down with the birds.
  4. Alternatively, three or four minced eschalots, delicately fried in butter, may be used to flavour the gravy.
  5. Turnips au beurre, prepared by the receipt of Chapter XVII., may be substituted for the peas.
  6. A well made Espagnole may take the place of beef stock, when a dish of high savour is wished for.
Alternative preparation (whole duck)
  1. A duck is often stewed without being divided into joints.
  2. It should then be firmly trussed.
  3. Half roast at a quick fire, and lay into the stewpan as it is taken from the spit.
  4. Alternatively, brown well in some French thickening, then half cover with boiling gravy, and turn when partially done.
  5. From an hour to an hour and a quarter will stew it well.
Original Text
STEWED DUCK. (ENTRÉE.) A couple of quite young ducks, or a fine, full-grown, but still tender one, will be required for this dish. Cut either down neatly into joints, and arrange them in a single layer if possible, in a wide stewpan; pour in about three quarters of a pint of strong cold beef stock or gravy; let it be well cleared from scum when it begins to boil, then throw in a little salt, a rather full seasoning of cayenne, and a few thin strips of lemon-rind. Simmer the ducks very softly for three quarters of an hour, or somewhat longer should the joints be large; then stir into the gravy a tablespoonful of the finest rice-flour, mixed with a wineglassful or rather more of port wine, and a dessertspoonful of lemon-juice: in ten minutes after, dish the stew and send it to table instantly. 280The ducks may be served with a small portion only of their sauce, and dished in a circle, with green peas à la Française heaped high in the centre: the lemon-rind and port wine should then be altogether omitted, and a small bunch of green onions and parsley, with two or three young carrots, may be stewed down with the birds, or three or four minced eschalots, delicately fried in butter, may be used to flavour the gravy. The turnips au beurre, prepared by the receipt of Chapter XVII., may be substituted for the peas; and a well made Espagnole may take the place of beef stock, when a dish of high savour is wished for. A duck is often stewed without being divided into joints. It should then be firmly trussed, half roasted at a quick fire, and laid into the stewpan as it is taken from the spit; or well browned in some French thickening, then half covered with boiling gravy, and turned when partially done: from an hour to an hour and a quarter will stew it well.
Notes
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