(2059). Mallard Ducks Roasted And Broiled-(Canards Sauvages, Mallard Rotis Et Grilles)

Draw two singed and clean Mallard ducks, wipe out the insides with a cloth and fill the empty space with some bread dressing combined with butter or chopped suet, thyme, bay leaf, parsley, and a few finely sliced green celery leaves, adding egg-yolks; truss (No. 179), and run a skewer through to fasten them on the spit, then roast basting over with melted butter or oil. The fire should be quite brisk, and if so, twenty minutes will be sufficient to cook them. Dish them up with sliced lemons around, and serve the gravy separately.

Broiled

Mallard ducks are broiled and dressed the same as canvasback, the only difference to be observed is perhaps a modification in the time of cooking.

(2060). Mallard Ducks With Celery Half-Glaze - Roasted (Canards Sauvages, Mallard Rotis Au Celeri Demi-Glace)

Truss some mallard ducks for roasting (No. 179), and when cooked dish up as the others. They maybe served either whole or else cut up into six pieces or the fillets only it they be whole; place the garnishing around; should they be dressed in a circle then fill in the center with a garnishing composed of cardoons or celery cut in half inch squares, blanched and cooked with chopped beef marrow also blanched, and afterward drained; put them into a little half-glaze sauce (No.: and let simmer for a few moments.

(2061). Salmis Of Mallard Ducks With Madeira (Salmis De Canards Sauvages, Mallard Au Madere)

Cut two roasted wild ducks into six pieces; remove the skin and part of the bones, then divide the breasts and legs, suppressing the feet, and range them in a sautoir keeping it covered. Chop up the carcass, bones, and parings; fry a mirepoix (No. 419), and minced shallots with aromatic herbs, add to this the chopped carcasses and moisten with two or three gills of red wine previously boiled in a copper pan, and reduce it to three-quarters; again moisten to their height with stock (No. 194a) and continue to cook for twenty minutes; strain this through a tammy, remove the fat and return it to the fire and reduce, thickening with half-glaze sauce (No. 413), and finishing with two spoonfuls of Madeira wine. As soon as it is completed, strain it over the pieces of duck, and heat in a bain-marie for a quarter of an hour. Dress the pieces on a dish, cover over with a part of the sauce and serve the remainder separately; surround with thin round crusts masked on one side with baked liver forcemeat (No. 81), and serve.