|
36. Duck with Turnips.
After having emptied, trussed,
and singed the duck,
mask it between layers of bacon, and
moisten either with
a poele (No. 10) or broth, with a
little salt. Stew the duck
for three-quarters of an hour if it
is a young one ; if old
or tough, for an hour ; when done,
drain it, and let it
simmer in turnip sauce to take the
taste of turnips. (When
ducks begin to grow old, by keeping
them a few days they
become tender.) Roast the bird to
a nice colour. When
underdone, cut it in five parts: the
two wings, the two legs,
and the breast. Now cut six turnips
in the shape of olives,
fry them in butter with a little powdered
sugar, to give them
a good colour, mix a tablespoonful
of flour with them.
moisten with half broth and half gravy
of veal ; season with
salt and a little pepper, a bundle
of parsley and green onions ;
skim ; when the turnips are done,
put them into a stew-
pan separately, and add to them a
very little sauce. In the
remainder of the sauce boil the duck
till well done ; then
skim off the fat, reduce the sauce,
and serve all together.
|
