Comprising Ducks, a la Macedoine. Braized Ducks, with Turnips.

Braized Ducks, with stewed Peas. a la Provencale.

703. Ducks, A La Macedoine

Truss two ducks for boiling, and put them into an oval stewpan with a carrot, an onion, two cloves and a garnished faggot of parsley ; moisten with a quart of white broth, cover with an oval piece of well-buttered paper, place the lid on the stewpan, and set it on the stove to boil; then put some live embers on the lid, and remove the ducks to the side of the stove to braize gently for about an hour. When about to send them to table, drain them upon a napkin, remove the string, and dish them up with alternate groups of a copious and varied Macedoine of vegetables (No. 143) - such as carrots and turnips, cut in fancy shapes and nicely glazed, after being previously boiled in broth, asparagus heads, French-beans, green-peas, cauliflower, etc, as they may happen to be in season. Sauce the ducks with some Allemande, and serve.

704. Braized Ducks, With Turnips

These should be trussed in the usual way, and placed in an oval stewpan with a carrot, an onion stuck with two cloves, and a garnished faggot of parsley; moisten with sufficient white stock to cover the ducks, put a buttered paper over them and set them to boil gently on a slow fire for about an hour. While they are being braized, cut some turnips into fancy shapes, such as large olives, half-moons, etc, fry them in two ounces of butter and a little sugar; when they are all equally browned, throw them into a stewpan, containing about a pint of Espagnole sauce, with the addition of some of the broth the ducks are braized in. Allow the turnips to boil very gently by the side of the fire until done; they must then be drained upon a sieve, their sauce clarified, skimmed, reduced to its proper consistency, and passed through a tammy into a small stewpan containing the turnips. Dish the ducks up, place the turnips neatly round, pour the sauce over them, and send to table.

705. Braized Ducks, With Stewed Peas

Braize the ducks as directed in the foregoing case, and when done, dish them up with stewed peas round them; sauce with a brown sauce in which some of the broth from the ducks has been reduced. They may also be prepared as follows: -

Put two ounces of butter in a stewpan on the fire : when melted, add two table-spoonfuls of flour, and stir this over the fire until the roux becomes of a fawn-color; then add a quart of good broth or gravy, carefully working the whole while mixing. Stir this sauce on the fire, and when it boils, put the ducks trussed for boiling into it, and also a quart of young peas, and a faggot of parsley and green onions. Allow these to stew very gently by the side of the stove for about an hour; when the ducks are done, take them out of the sauce, skim off all the grease, remove the faggot of parsley; and if there is too much sauce, boil it down to its proper consistency, pour the peas and sauce over the ducks, previously dished up, and serve.

706. Braized Ducks A La Provencale

These should be braized as in the former cases, and when dished up, garnished with the following preparation :

Cut six large onions into halves, remove the ends of these, and slice them up. Meanwhile, heat half a pint of salad oil in a deep sautapan over the fire; fry the onions in it of a light-brown color, carefully stirring them with the end of an iron skewer to avoid breaking the pieces. When the onions are done, drain them upon a sieve, and afterward put them into a small stewpan with the juice of a lemon, a little mignionette pepper and a piece of glaze about the size of a walnut, and set them on a slow fire to simmer gently for a quarter of an hour; add some finished Espagnole sauce in sufficient quantity for the purpose, boil the whole together, pour it round the ducks and serve.

This dish is sometimes designated a la Lyonnaise.

In addition to the foregoing methods for serving braized ducks, they may also be garnished with a Jardiniere, stewed olives, a Nivernaise, or with sauer-kraut (No. 165); for preparing which, see Vegetable Garnishes.