Cassell's dictionary of cookery

Duck Boiled.—" A duck boiled is a duck spoiled," is an old proverb, but had the originator lived in the north of Wales it never would have been uttered. There they boil ducks often and well, but they salt them first, and serve them smothered with onion sauce. Time to simmer gently, thirty to forty minutes. Probable cost, 3s. to 4s. Sufficient for four or more persons. Duck, Braised, with Green Peas. — Prepare and cook as for turnips (see the following recipe), using green peas instead of carrots and onions, and fry two onions in butter till they are of a pale brown, and boil them to a thick sauce, with some of the gravy from the duck. Season with salt and pepper, and serve with the peas laid under the duck and the gravy thrown over. Time, one hour for duck ; peas, half an hour. Probable cost, 3s. to 4s. Use one quart of peas. Duck, Braised, with Turnips.— Prepare a duck as if for roasting. Line a small pan just large enough for the duck, with slices of bacon. Strew over the bottom a little parsley, chives, thyme, and lemon-peel. Lay in the duck, and add a carrot cut into strips, an onion stuck with three cloves, season with pepper, and cover with stock broth and a glass of white wine. Baste frequently, and simmer an hour, or till done. Fry some slices of turnip in butter to a light brown, drain and add them to the stewpan, after removing the duck, which should be kept hot. When the turnips are tender remove them and strain the gravy, thickening if necessary with a little flour. Put the duck on a dish, throw the hot gravy over, and garnish with the turnips. Fiy the turnips eight or ten minutes. Sufficient for four or five persons. Duck, Devilled (alaFran^aisc). — Divide a duck down the middle, prick the flesh all over with a skewer, and rub into it a mixture of mustard, pepper, salt, and chutney sauce, then broil or roast. Make a gravy of equal quantities of rich stock, white wine, ketchup, and lemon-pickle, quarter of a pint of each, add a little sugar, wann all together and serve hot over the duck. Time, twenty to thirty minutes to broil. Duck-Giblet Soup.— Of duck giblets thi-ee or four sets will be required, as they are small, and the feet are now left attached to a duck when roasted. Scald four sets, clean and cut them into pieces of an inch in length. Put them into a saucepan with three quarts of water, a pound of gravy beef (or if more convenient some stock may be added after the giblets have been stewed), two onions, a faggot of sweet herbs, and the rind of a very small lemon. Simmer till the bones are loose and the gizzard soft, then strain the broth, season with salt, pepper, and cayenne, and put the giblets into a tureen by the side of the fire. Brown some thin slices of onion in butter, and stir in some flour to thicken the soup ; pour the broth into the stewpan with the thickening, and stir for ten minutes or till it boils, tlien skim and strain into the tureen, adding one or two glasses of Madeira, a dessert-spoonful of ketchup, and the DUG ( 188) DUG juice of a small lemon. Time to stew the giblets, three hours. Probable cost, Is. per quart. Sufficient for ten persons.