Saute, Served With A Border

When cleaned and cut in eight pieces as directed, set it on the fire with one ounce of butter, stir occasionally till turning brown, then pour off the fat from the saucepan, add broth enough just to cover the pieces of duck; also one onion with a clove stuck in it, a bunch of seasonings tied with twine and composed of four stalks of parsley, one of thyme, and a bay-leaf, salt, and pepper; boil gently till done. Place the pieces of duck inside of a border of rice, strain the sauce over the duck only, and serve hot

The rice must be cooked, moulded, and placed on the dish while the duck is cooking, so as to serve the whole warm. (See Rice in Border.)

To Cut

A duck is generally cut in eight pieces, the two legs and wings, the breast in two, and the back-bone in two.

With Turnips

Truss the duck as directed for birds. Put one ounce of butter in a saucepan, set it on the fire, and, when melted, put the duck in, turn over now and then till it is brown on every side. Then add a piece of onion chopped fine, stir, and, when turning brown also, add water enough to half cover it; also a bunch of seasonings composed of three sprigs of parsley, one of thyme, a bay-leaf, and a clove; boil gently till done, when add salt to taste.

While the duck is cooking, cut two turnips in dice or in round pieces with a fruit-corer, or with a vegetable spoon, set them on the fire with cold water and salt, boil till tender, and drain them.

Put them back on the fire with the sauce or gravy from the saucepan in which the duck has cooked, give one boil, dish the duck, place the turnips around, and serve.

Another Way

Cut the duck in pieces. Set a sauce-pan on the fire with an ounce of butter in it, when melted, add half a tablespoonful of flour, stir, and, when turning brown, add half a dozen small turnips or two large ones, cut with a vegetable spoon; stir, and, when they are all browned, take them off and brown the pieces of duck; then put the turnips back in the pan, add broth enough just to cover the whole; also two sprigs of parsley, one of thyme, a bay-leaf, a clove, salt, and pepper. boil gently till cooked; dish the duck and turnips, turn the sauce over them through a strainer, and serve warm.

Cold

What is left from the preceding day's dinner is prepared in salmis.

Very often a duck is baked, especially to make a salmis with it. (See Salmis.)

Boned

Bone, fill, cook, and serve as turkey boned.

Cold duck may also be prepared in croquettes and salad, like chicken.

Stuffed

It is stuffed with sausage-meat and chestnuts, also like a chicken.