Ducks A La Francoise

Put two dozen of roasted chesnuts, peeled, into a pint of stock, with a few leaves of thyme, two small onions, a little whole pepper, and a hit of ginger ; take a fine tame duck, lard it, and half roast it, then put it into the gravy; let it stew ten minutes, and add a quarter of a pint of red wine; when the duck is done, take it out, boil up the gravy to a proper thickness, skim it very clean from the fat, lay the duck in the dish, and pour the sauce over it: garnish with lemon.

Macedonian Ducks

Take four artichoke bottoms, cut them into pieces, and put them into boiling water, with about a pint of garden beans, first scalded and brushed : boil all together till almost done, and then drain them: put the whole into a Stewpan, with a good piece of butter, chopped mushrooms, a little winter savory, parsley, and shalots - all finely chopped; add a little flour, two spoonfuls of veal gravy, and a glass of white wine; simmer them slowly till the whole is well done, and the sauce reduced to a proper consistence ; last of all, add a little coulis the squeeze of a lemon, and a little pepper and salt: serve this ragout under two ducks quartered ; and braise in a well-seasoned braise, with slices of veal and bacon.

To Dress A Wild Duck

Having half roasted your duck, lay it on a dish and carve it, hut leave the joints hanging together; throw a little pepper and salt, and squeeze the juice of a Lemon, over it ; turn it on the breast, and press it hard with a plate ; add to its own gravy two or three spoonfuls of good stock ; cover it close, with another dish over a stove ten minutes, then send it to table hot in the dish it was done in : garnish with lemon.

Two Ducks Braised With Turnips

Bone them and fill them with forcemeat ; put the bones, and any other poultry trimmings, into a stewpan; lay the ducks on the bones, etc.; put a few onions, a faggot, a few blades of mace, a pint of stock, and a little sherry wine; cover the ducks with sheets of bacon and paper; cover them down close, and put them on a slow stove for two hours : when they are done, take them up, strain the braise, skim the fat from it, and reduce it to a glaze; scoop as many turnips as are requisite, and fry them in clarified butter; put a little coulis to the glaze of the ducks, and the turnips in the coulis; give them a boil: put the turnips on the dish first, then the ducks, first glazing them.

Two Ducks A La Daube

BONE two ducks, and fill them with force-meat ; put them into a stewpan, with a little stock to set them ; put them on a slow stove for about ten minutes; then add about a pint of good stock, the bones and giblets, half a pint of sherry, six or eight onions, a faggot, and a few Mules of mace; cover the ducks with sheets of bacon, and put them on a slow stove; they will take about two hours; take them out of the braise; dry and glaze them; strain the braise, skim the fat off, and reduce it to a glaze ; put coulis sufficient for the quantity of sauce that is wanting; put about two dozen of olives that have been pared and scalded ; put sauce on the dish, and the ducks on the sauce.

N. B. The olives should be pared as near the stone as possible, and without breaking : when boiled they will come to their shape.

A Salmie Of Wild Ducks

Cut up two wild ducks that have been dressed and left from the day before; put the legs, wings, and breasts, cut in slices, into a stewpan, and set them by until wanted; put the trimmings into another stewpan, with a few shalots, a pint of good stock, and half a pint of red wine; set it on a stove, and let it boil for half an hour; then strain it off; put a bit of butter into a stewpan; when melted, put a little flour, and the liquor that has been strained from the bones; give it a boil, and strain it through a tammy sieve ; put it into a stewpan, give it a boil, squeeze a Seville orange in it, and add a little Cayenne pepper; then pour it over the duck, and put it by the side of the stove; do not let it boil, else it will be hard; the sauce should not be quite so thick as sauces are in general.