(2067). Teal Ducks, Broiled (Canards Sauvages, Sarcelles Grillees)

Split the teal duck, lengthwise in two through the back after cleaning well; pare and season with salt and mignonette; coat over with oil and place in a double broiler without pressing too tight. Broil over a brisk fire and serve on a good, rich gravy (No. 404) surrounded by slices of lemon.

(2068). Teal Ducks, Roasted (Canards Sauvages, Sarcelles Rotis)

This is a small kind of wild duck, the meat being quite nutritious and of an excellent flavor the blue wings are preferred to the green. Prepare the teal (No. 179), roast before a brisk fire for ten to fifteen, minutes either on the spit or allow the same time in the oven. When done to perfection salt over, untruss and serve on a hot dish either whole or carved, each one to be divided in four pieces. Dress the legs on the bottom of the dish with the breasts over, glaze, then pour into the bottom a little good gravy (No. 404); surround the birds with slices of lemon cut in two through the center.

Fig. 397.

(2069). Teal Ducks A La Pontchartrain, Breasts (Filets De Canards Sauvages, Sarcelles A La Pontchartrain)

Lift the breasts from four very plump raw teal ducks: keep on the skin and score this lightly: marinate these in oil with cut up chives, parsley leaves, salt, mignonette and lemon juice: let them remain in this for two hours and just when ready to serve, pour two tablesponnfuls of oil in a sautoir, heat it up and put in the breasts; place it on a good fire, turning the pieces over when done on one side; drain and dress in a circle with half heart-shaped croutons between each piece, having them the same size as the breasts; cover the whole with a well-reduced buttered espagnole sauce, (No. 414) straining into it the juice of an orange. They can also be broiled, after scoring, seasoning and coating over with oil, then put into a double broiler without pressing and when cooked dress in a circle with croutons between each fillet and the same sauce as above poured over the whole.

(2070). Salmis Of Teal Ducks A La Harrison (Salmis De Canards Sauvages, Sarcelles A La Harrison)

Roast some teal ducks as for No. 2068. Fry a shallot lightly in butter without acquiring color; add some raw chopped mushrooms, salt, pepper and nutmeg, then moisten with champagne and reduce with the following fumet and espagnole sauce (No. 414) to a proper consistency. Break up the carcasses of the birds, moisten these with broth (No. 194a) and cook for fifteen minutes, then strain forcibly; add to it some cooked ham cut in one-eighth of an inch squares and chopped parsley. The ducks must be cut in four pieces each, namely: two legs, two wings, each of these to be cut lengthwise; dress, mix the gravy and sauce together, pour it over and surround with heart-shaped croutons, then serve.