Ducks

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (26)

for larding the ducks

bacon rolled in shred parsley, thyme, onions, beaten mace, cloves, pepper, and salt ↝ Beef, bacon, cooked [Bacon]
parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

for the stew-pan base

slices of fat bacon
the same of ham or gammon of bacon ↝ Ham [Cold cuts and cured meats]
two or three slices of veal or beef ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

for the stewing liquid

broth or water ↝ Soup, broth [Soups, broth-based]

for the sauce

parsley, onion, or shallot ↝ Parsley, raw [Not included in a food category]
two anchovies
a few gherkins or capers ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
part of the liquor from the ducks ↝ Duck, domesticated, liver, raw [Poultry Products]
a little browning ↝ Sugars, brown [Sweets]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

vegetables for stewing

a carrot or two ↝ Carrots, raw [Vegetables and Vegetable Products]
a turnep
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
four or five cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a little whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

optional ingredient

garlick instead of onions

Instructions (13)

Dress and singe your ducks.
Lard them quite through with bacon rolled in shred parsley, thyme, onions, beaten mace, cloves, pepper, and salt.
Put in the bottom of a stew-pan a few slices of fat bacon, the same of ham or gammon of bacon, two or three slices of veal or beef.
Lay your ducks in with the breast down, and cover the ducks with slices the same as put under them.
Cut in a carrot or two, a turnep, one onion, a head of celery, a blade of mace, four or five cloves, a little whole pepper.
Cover them close down, and let them simmer a little over a gentle stove till the breast is a light brown.
Put some broth or water, cover them as close down again as you can.
Stew them gently betwixt two and three hours till enough.
Take parsley, onion, or shallot, two anchovies, a few gherkins or capers, chop them all very fine.
Put them in a stew-pan with part of the liquor from the ducks, a little browning, and the juice of half a lemon.
Boil it it up.
Cut the ends of the bacon even with the breast of your ducks.
Lay them on your dish, pour the sauce hot upon them, and serve them up.

Original Text

DRESS and singe your ducks, lard them quite through with bacon rolled in shred parsley, thyme, onions, beaten mace, cloves, pepper, and salt, put in the bottom of a stew-pan a few slices of fat bacon, the same of ham or gammon of bacon, two or three slices of veal or beef, lay your ducks in with the breast down, and cover the ducks with slices the same as put under them, cut in a carrot or two, a turnep, one onion, a head of celery, a blade of mace, four or five cloves, a little whole pepper, cover them close down, and let them simmer a little over a gentle stove till the breast is a light brown, then put some broth or water, cover them as close down again as you can, stew them gently betwixt two and three hours till enough, then take parsley, onion, or shallot, two anchovies, a few gherkins or capers, chop them all very fine, put them in a stew-pan with part of the liquor from the ducks, a little browning, and the juice of half a lemon, boil it it up, and cut the ends of the bacon even with the breast of your ducks, lay them on your dish, pour the sauce hot upon them, and serve them up; some put garlick instead of onions.

Notes

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