- Lard the duck with little pieces of bacon.
- Season the duck inside and out with pepper and salt.
- Lay a layer of bacon cut thin in the bottom of a stew-pan.
- Add a layer of lean beef cut thin.
- Lay the duck on top with some carrot and onion, a little bundle of sweet herbs, and a blade or two of mace.
- Lay a thin layer of beef over the duck.
- Cover the pan close and let it stew on a slow fire for eight or ten minutes.
- Take off the cover and shake in a little flour.
- Give the pan a shake.
- Pour in a pint of small broth or boiling water.
- Give the pan a shake or two.
- Cover it close again and let it stew for half an hour.
- Take off the cover and take out the duck, and keep it hot.
- Let the sauce boil until there is about a quarter of a pint or a little better.
- Strain the sauce.
- Put the strained sauce into the stew-pan again with a glass of red wine.
- Put in your duck.
- Shake the pan and stew for four or five minutes.
- Lay your duck in the dish and pour the sauce over it.
- Garnish with lemon.
Optional Filling (Veal Sweetbread)
- If you love your duck very high, you may fill it with the following ingredients:
- Take a veal sweetbread cut in eight or ten pieces, a few truffles, some oysters, a little sweet herbs and parsley chopped small, a little pepper, salt, and beaten mace.
- Fill your duck with the above ingredients.
- Tie both ends tight.
- Dress as above.
Optional Filling (Force-meat)
- Or you may fill it with force-meat made thus:
- Take a little piece of veal, take all the skin and fat off.
- Beat the veal in a mortar with as much fat as veal, and an equal quantity of crumbs of bread.
- Add a few sweet herbs, some parsley chopped, a little lemon-peel, pepper, salt, beaten mace and nutmeg.
- Mix it up with the yolk of an egg.
Optional Addition to Sauce
- You may stew an ox's palate tender, and cut it into pieces, with some artichoke-bottoms cut into four, and tossed up in the sauce.
Note on Larding
- You may lard your duck or let it alone, just as you please; for my part I think it best without.
TAKE a duck, lard it with little pieces of bacon, season it in-
side and out with pepper and salt, lay a layer of bacon cut thin
in the bottom of a stew-pan, and then a layer of lean beef cut
thin, then lay on your duck with some carrot and onion, a little
bundle of sweet herbs, a blade or two of mace, and lay a thin
layer of beef over the duck; cover it close, and let it stew a slow
fire for eight or ten minutes, then take off the cover and shake in
little flour, give the pan a shake, pour in a pint of small broth
or boiling water; give the pan a shake or two, cover it close again,
and let it stew half an hour, then take off the cover, take out
the duck and keep it hot, let the sauce boil till there is about a
quarter of a pint or little better, then strain it and put it into the
stew-pan again, with a glass of red wine; put in your duck, shake
the pan and stew a few four or five minutes; then lay your duck
in the dish and pour the sauce over it, and garnish with lemon.
If you love your duck very high, you may fill it with the following
ingredients: take a veal sweetbread cut in eight or ten pieces, a
few truffles, some oysters, a little sweet herbs and parsley chopp'd
small, a little pepper, salt, and beaten mace; fill your duck with
the above ingredients, tie both ends tight, and dress as above; or
you may fill it with force-meat made thus: take a little piece of
veal, take all the skin and fat off, beat in a mortar with as much
fat, and an equal quantity of crumbs of bread, a few sweet
herbs, some parsley chopp'd, a little lemon-peel, pepper, salt,
beaten mace and nutmeg; and mix it up with the yolk of an egg.
You may stew an ox's palate tender, and cut it into pieces, with
some artichoke-bottoms cut into four, and tossed up in the sauce.
You may lard your duck or let it alone, just as you please; for
my part I think it best without.