(2062). Redhead Ducks A La Bareda (Canards Sauvages A Tete Rouge A La Bareda)

These ducks are first to be prepared the same as for roasting; put them in a pan, cover with good fat and roast them in the oven; add one gill of vinegar, a spoonful of powdered sugar, and mignonette pepper; baste the birds several times while cooking and salt over a few moments before removing from the oven. Untruss and strain the stock, suppress all the fat, and place it in a sauce-pan with some espagnole sauce (No. 414) currant jelly, mixing the whole well together, pass through a sieve. Make a sour apple marmalade, drain properly and press it through a very-fine sieve, stir in some unsweetened whipped cream; serve these two sauces separately at the same time as the birds.

Redhead Ducks A La Bareda Canards Sauvages A Tete  416

Fig. 390.

(2063). Redhead Ducks, Roasted And Broiled (Canards Sauvages A Tete Rouge Rotis Ou Grilles)

Prepare the ducks as for No. 2059, lay them on the spit to roast for fourteen to eighteen minutes, more or less according to their weight; salt over, remove from the spit and untruss and serve on a very hot dish, or they can be roasted in the oven, putting them into a baking pan; pour a little fat over and set them in a hot oven; they will take a few minutes longer to cook this way. then serve on a very hot dish. Hand round separately on a folded napkin some hominy or samp the same as for canvasbaek ducks (No. 2055). Cut up the ducks and serve ou very hot plates. Four slices can be taken from each duck, two on each fillet and one or two of these served to one guest.

Broiled

Have them prepared the same as the canvasback duck (No. 2054), then cook and dress exactly the same.

(2064). Redhead Ducks With Fried Celery (Canards Sauvages A Tete Rouge Au Celeri Frit)

Prepare and cook two redhead ducks the same as for roasting (No. 2063); dress and garnish round with celery prepared in two different ways. From four celery stalks, remove the outer branches, using only the white and tender ones; cut into four inch lengths half of the largest branches and blanch them as well as the four roots, peeled and cut in eight pieces then nicely pared; drain and put into a saucepan and cover to their height with a light ten degree syrup; cook on a slow fire, drain throngh a strainer and dip each separate piece into frying batter ( No. 137) and fry to a fine golden color, ranging them afterward on each side of the ducks. Cut the remainder or tender stalks lengthwise into fillets the size of a straw, dip them in frying batter. then fry slowly to a fine color; drain, salt over and use them for decorating the ends of the dish. Serve separately a brown sauce (No. 414) reduced with white wine pressing into it the strained juice of an orange.