Canards A La Romaine - Ducks, The Roman Fashion

They are boned, stuffed with a Salpicon Farce, and brazed in a common Braze: Serve with Cullis Sauce and Lemon.

Canard A La Nivernoise - Duck With Sauce Nivernoise

It is larded through and through, the Lardons being rolled in chopped sweet Herbs and fine Spices; then brazed as all other, and served with the above-mentioned Sauce.

Canard A La Daube - Duck Dobed

It is larded as the former, stuffed with a Silicon, and boiled with a Knuckle of Veal, Lemon slices, Coriander, and every thing necessary to make a Jelly of the Broth: The Duck must remain to cool therein, and you may garnish it with Colours, if you please.

Canard Aux Navels - Duck With Turneps

Braze a Duck (larded or not) in Broth, with one Onion, Roots, a Faggot, two Cloves, Thyme, half a Leaf of Laurel, whole Pepper and Salt; cut Turneps into what Shape you please, scald them, and give them a fry in Butter; then boil them in Veal Gravy and Cullis: When the Duck is done, skim and sift part of the Sauce, and add it to the Turneps; reduce it pretty thick, and serve upon the Duck.

Macedoine De Canard - Macedonian Ducks

Cut four Artichoke-bottoms, each into pieces, and put them into boiling Water, with about a pint of Garden Beans, first scalded and husked; boil these together till almost done, then drain them, and put the whole into a Stew-pan, with a good bit of Butter, chopped Mushrooms, a little Winter Savory, Parsley, and Shallots, all finely chopped; add a little Flour, two spoonfuls of Veal Gravy, and a glass of white Wine, and simmer slowly till all is well done; reduce the Sauce to a proper consistence, and when ready to serve, add a little Cullis, a Lemon Squeeze, Salt and Pepper: Serve this Ragout under two Ducks cut into quarters, and brazed in a well-seasoned Braze, with slices of Veal and Lard, as usual.

Canard De Plufieurs Façons - Duck In Different Manners

Use either a large Duck or two Ducklings, which truss like a Fowl for boiling; put it into a Pot much of its own bigness upon a few thin slices of Lard, a little Broth, a glass of Wine, Pepper, Salt, Onions, Carrots, a head of Celery sliced, a faggot of sweet Herbs, a few Chibols, two Cloves, and a Lau-rel-leaf: When done very tender take the Duck out, wipe the Fat off very clean, and serve with what Sauce or Ragout you please; such as Sweet-breads, Green Peas, Turneps, Chesnuts, Olives, Cucumbers, or any kind of stewed Greens, according to the season: A1l which you will find in the Ragout Articles.

Canard A La Prussienne - Ducks The Prussian Fashion

The Legs of such Ducks as have been served before will do as well for this Dish as fresh ones; otherwise the remainder of the Carcase may serve for some other Dish, as a Fricandeau, or to cut into- Fillets. Braze the Legs with slices of Lard, a glass of white Wine, as much Broth, a faggot of sweet Herbs, Pepper and Salt; but if they have been taken from Ducks already roasted, let them only remain in the Braze long enough to take the seasoning. Mince the remains of Woodcocks or Partridges, season the Meat as if to serve by itself, spread some of it on pieces of Veal Cowl, place the Legs thereon, and cover them over with more of the Mince-meat; wrap each Leg very well in the Cowl, baste them over with Yolks of Eggs, and put them into the oven till the Cowl is of a fine yellow Colour: When ready, wipe off the Fat, and serve with a Sauce made of Cullis, Consommee, a few chopped Shallots, Pepper and Salt; add a proS 2 per quantity of the Juice of a Seville Orange or Le-mon, to give the Sauce a relishing sharpness.