Stewed Duck With Stuffed Tomatoes

Ducks singed, drawn and washed, filled with a stuffing composed of grated breadcrumbs mixed with minced ham, mushrooms, anchovies, shallot, parsley, salt and pepper, trussed, steamed for ten minutes, arranged in sautoir, moistened with stock and white wine, lid put on, simmered till done; served with the stuffing under each portion, garnished with stuffed small tomatoes, tomato sauce poured around.

Stewed Duck With Puree Of Peas

Ducks singed, drawn, washed and trussed, stewed till tender in white stock containing a few cloves, a clove of garlic, onion, thyme, parsley and bay leaves; when tender, taken up and cut into portions, the broth reduced to a half glaze with the addition of some Veloute sauce, dried green peas boiled with a few sprigs of mint and a little sugar; when done, rubbed through a sieve, then mixed to a stiff consistency with the reduced sauce; serve the duck in portions masked with the peas puree.

Stuffed Duck, Italian Sauce

Ducks singed, drawn, washed, filled with a mixture of breadcrumbs mixed with small pieces of fried liver and bacon, thyme, truffles, seasoned with salt, pepper and powdered sage, bound with egg yolks, trussed, steamed for half an hour, taken up, rolled in flour, arranged in buttered baking pan, roasted and basted till tender; served in portions with the stuffing under, and Italian sauce (brown) poured over.

Scalloped Ducks' Livers

Livers sliced, seasoned with salt, pepper and mixed spices, sauteed in butter with a few minced shallots and mushrooms, chopped parsley and a minced clove of garlic, pour off the remaining butter, add a few grated breadcrumbs, moisten lightly with Bigarade sauce, fill into deep oval or scallop dishes or shells, sprinkle with sifted crumbs, baste with butter, brown off the top and serve.

Brochette Of Ducks' Livers

Livers sliced, seasoned with salt, pepper and mixed spices, lightly sauteed with butter, then run on a skewer alternately with thin slices of parboiled bacon; when skewer is full, rolled in melted butter, then in sifted breadcrumbs, broiled till done; served on a strip of toast with Hanover sauce at the sides, garnished with cress and lemon.

Stewed Ducks' Giblets In Border

-Livers and hearts sliced and sauteed with butter, gizzards sliced and simmered in white seasoned stock till tender, then taken up and drained; hearts, livers and gizzards then mixed into a mushroom sauce; simmered till done; fancy border of mashed potatoes arranged on serving dish one inch from the edge, giblets placed in the centre, with green peas around the potatoes.

Ducks' Giblet Soup

Made the same as chicken giblet soup (which see) substituting the ducks' giblets.