(1926). Ducks With Turnips (Canards Aux Navets)

Truss a good, clean singed duck, lay it in a saucepan with melted fat pork or else lard, and fry very slowly until it acquires a fine color, then season and fry for a few moments longer, draining it off afterward. Pour into the same fat a tablespoonful of flour, cook slowly together for a few moments, moistening gradually with a pint of stock (No.l94a); stir the sauce while it keeps boiling for fifteen minutes on the side of the range. Skim off the fat, strain, and add this strained sauce to the duck with a garnishing of good, sound turnips cut in clove of garlic-shapes or else in balls, and browned in a pan with butter, salt, and a little sugar; finish cooking the duck and turnips on a very slow fire, and when both are ready, lift out the bird, untruss, and dress it in the center of a dish, surrounding it with the turnips; strain the stock, skim and reduce, if there should be too much, and when correct, pour it over the duck, and serve.

(1927). Ducks' Giblets, Housekeepers' Style (Abatis De Canards A La Menagere)

After a duck has been drawn and singed, chop off the neck as far down as the back, and divide this neck into two or three pieces. Remove the gall from the liver, being careful not to break it, and cut the liver in two or three pieces according to its size. Clean the wings well. Put four ounces of butter into a saucepan with the wings, the neck, and four ounces of lean salt pork blanched and cut in quarter inch squares; when these are nicely fried, add the liver, dredge in for every set of giblets a heaping tablespoonful of flour; stir well and let the flour cook for one second, then moisten with stock (No. 194a) and white wine; season with salt and pepper, and add one dozen small onions, and as many carrots cut pear-shape; let simmer for one hour and a half, remove the fat from the surface and put in a pint of uncooked green peas, then boil together for half an hour longer. When well done and-properly seasoned, dress the meats in the middle of a dish with the vegetables arranged around, pour the sauce over and serve.

(1928). Ducks' Paupiettes With Risot (Paupiettes De Canards Au Risot)

Singe some young ducks; bone them entirely, removing all the meat and use this to make a well seasoned quenelle forcemeat into which mix finely cut up chives, truffles, and mushrooms, both chopped and three-sixteenth of an inch squares of cooked ham. With this forcemeat cover pieces of the duck's skin cut in four or six parts, and roll them up into paupiettes, covering each one with a slice of fat pork; lay these in buttered paupiette rings, and place them in a sautoir covered with bardes of fat pork, and moisten with some good stock (No. 194a); cover over with a buttered paper, and then a round baking dish which will fit into the saucepan. Cook in a moderate oven, and when done and glazed to a fine color, take from the rings and dress them in a circle: garnish the center with risot (No. 739), and place a channeled mushroom head (No. ll8) on top of each paupiette; serve with a sauce prepared as follows: Fry some minced onions in oil, drain, place it in a saucepan with lemon juice, mignonette, and Spanish sauce (No, 414), also the skimmed duck stock reduced to a half-glaze, and then strained through a tammy: serve it in a sauce-boat at the same time as the paupiettes.

(1929). Mongrel Duck - Roasted And Stuffed (Carnard Metis Farci Et Roti)

A mongrel duck is the mixed breed of the wild and the domestic dark; it is generally larger than the domestic, and is usually served stuffed with a dressing made of soaked and pressed breadcrumbs, into which mingle chopped and blanched onions, chopped parsley, butter or chopped up marrow, salt pepper and nutmeg. Put the duck in a baking pan, cover with fat and roast in the oven, basting over at frequent intervals while cooking. A mongrel duck will take from an hour and a quarter to an hour and a half, and a goose from two and a half to three hours. Dress on a long dish; pour some clear gravy (No. 404) into the roasting pan, strain off the fat and reduce, pour a little of this over the bird and serve the remainder apart.