(1937). Duckling A La Rouennaise (Caneton A La Rouennaise)

Chop up half a pound of onions, blanch, then fry in butter; chop up also half a pound of chicken livers, and half a pound of leaf lard, each one separately; mingle all together, and when very hot thicken with six egg-yolks: add four ounces of bread-crumbs to this preparation, some chopped parsley, and finely cut up chives. Remove the breastbone from a duck and fill the empty space with the above; truss for roasting and wrap it up in buttered paper, and roast for about half an hour. Serve it on a little clear gravy (No. 404), and have a sauce-boatful of the following sauce: Cut up two ounces of onions in one-eighth of an inch squares; cook them in salted water, drain and return them to a saucepan to moisten with red wine; when this has fallen to a glaze dilute it with espagnole sauce (No. 414).

(1938). Duckling With Green Mayonnaise And Pine Herbs - Broiled And Roasted - (Caneton Grille Et Roti A La Mayonnaise Verte Aux Fines Herbes)

Broiled

Split a singed, clean young duckling through the back, open it entirely and flatten well, trim neatly cutting off the legs at the first joint, salt and cover with oil: put it in a hinged double broiler, close and broil over a moderate even fire for about eighteen minutes; when done and of a fine color, dress on a hot dish, serve separately a sauce-boat of green mayonnaise tine herb sauce (No. 613).

Roasted

After singing and drawing the duckling, truss it for roasting (No. 179) and cook either on the spit or in the oven for twenty-five to thirty-five minutes: baste frequently, salt only when cooked, then untruss and dress on a very hot dish, pour some clear gravy (No. 404), over and garnish around with water-cress seasoned with salt and vinegar.

(1939). Duckling, Peasant Style (Caneton A La Paysanne)

Blanch and braise a small curled cabbage after cutting it in quarters and taking out the core, blanch separately some trimmed carrots and turnips, and celery root cut like cloves of garlic. Fry six ounces of half inch pieces of bacon in a saucepan, remove it with the skimmer leaving the fat in the sauce-pan, and in this fry very slowly a clean duckling trussed - as for an entree (No. 178); when of a fine color moisten it with a little white wine and let this fall quickly to a glaze, then remoisten with a very little stock (No. 194a), and bring it twice to a glaze. After the duckling is partly cooked, put in the bacon and vegetables, moisten with broth to half the height finish cooking the whole very slowly on the fire or else in the oven. At the last moment untruss the duck and dress it on a dish, surrounding it with the garnishings and the quartered cabbage; lengthen the stock with a little more gravy, strain and thicken it with either some sauce or kneaded butter (No. 579); boil for two minutes, strain and pour it over the duck.

(1940). Salmis Of Duckling (Salmis De Caneton)

How To Roast

Select a young and very tender duck, prepare and truss it for roasting the same as explained in No. 179; it should be roasted on the spit or in the oven for fifteen to twenty-five minutes according to its size and the heat of the fire. A domestic duck ought to be served quite rare, and should be killed without bleeding. Dish it after untrussing and pour over a little of its gravy, garnish around with water-cress and serve the remainder of the gravy in a sauce-boat.

For The Salmis

Cut the roasted duck up in two or three slices from each breast. Chop up the legs and carcasses and fry them in butter with an ounce of onions and as much shallot, both minced very finely; add the parings, pepper and mignonette, then moisten with red wine and some brown sauce (No. 414); reduce this to half, strain it through a tammy and pour it over the pieces of dressed duck; surround with heart-shaped bread croutons and serve very hot.