Cassell's dictionary of cookery

Duck, Gravy for-. — Boil the giblets (omitting the liver ) in a pint of water for an hour, adding to them a small onion chopped, and salt and pepper to taste. Strain, colour with a little browning, and stir up with a teaspoonful of cornstarch, and the same of mushroom ketchup. Or, good stock lightly niixed with browned flour may be used instead of water for boiling the giblets : and the addition of a little red wine will increase the richness of the gravy. Duck, G-ravyfor (another way).— Take the necks and gizzards of two ducks, a spoonful of port wine, half an anchovy, a blade or two of mace, a slice of the end of a lemon, an onion, and a little pepper ; add a pint of water, and boil to half a pint ; strain through a sieve on to a spoonful of browning made of burnt sugar, and pour over the ducks. Duck, Hashed. — Divide a roast duck into joints, take off the skin and lay the joints with some good gravy in a stewpan, add a little mixed spice, a glass of port, and a seasoning of salt and cayenne, skim from all fat, and when thoroughly "hot thicken with butter and flour, and strain and serve the duck on a dish, the gravy round it, and with a garnish of bread sippets ; or cut up the duck and boil the trimmings, adding sliced onion previously fried in butter to one pint of stock, half a tea-spoonful of chopped -lemon-peel, two of lemon-juice, and a half glass of port wine. Season with salt and pepper, and when it has well boiled, skim, strain, thicken, and add it to the duck. Stew, but do not boil. Serve as before with sippets of bread as a garnish. Time, fifteen to twenty minutes to stew. Sufficient for four or five persons. Duck Pie. — Previous to putting the duck into the pie-dish, boil it for about fifteen minutes, but first cut off the neck and wings, which should be stewed for a few minutes with the giblets in a stewpan containing two ounces of good butter, a bunch of herbs, an onion sliced, an anchovy, a blade of mace, some salt, pepper, and a drachm of cayenne. When the butter has dissolved, pour in half a pint of boiling water, and stew gently for a full hour; then strain and add the mixture to the gravy from the duck. Cut up the duck neatly, and arrange it in the pie-dish, adding more seasoning if required; skim off all fat from the gravy, which should be cold, and pour it into the dish. Cover with a puff", or any crust liked. Time, one hour to bake. Sufficient for four or more persons. Duck, Roast.— This universal favourite requires no praise. Without entering into the question of the best duck, we say at once, take a young farm-yard duck fattened at liberty, but cleansed by being shut up two or three days and fed on barley-meal and water. Two small young ducks make a better dish than a large, handsome, hard-fleshed drake, which, as a rule, is best fit for a stew, or to be cooked en braise {sec Duck, Braised). If the poulterer does not prepare the duck, it must be