To dress a Duck à la Braise

Method

Take a Duck, lard it with little Pieces of Bacon, season it inside and out, with Pepper and Salt, lay a Layer of Bacon, cut thin, in the bottom of a Stew-pan, and then a Layer of lean Beef cut thin, then lay on your Duck with some Carrot, an Onion, a little Bundle of Sweet Herbs, a Blade or two of Mace, and lay a thin Layer of Beef over the Duck, cover it close and let it over a slow Fire for eight or ten Minutes, then take off the Cover and shake in a little Flour, give the Pan a shake, pour in a Pint of small Broth or boiling Water, give the Pan a shake or two, cover it close again, and let it stew Half an Hour, then take off the Cover, take out the Duck and keep it hot, let the Sauce boil till there is about a Quarter of a Pint or little better, then strain it' and put it into the Stew-pan again, with a Glass of Red Wine; put in your Duck, shake the Pan and Jet it stew four or five Minutes, then lay your Duck into your Dish and pour the Sauce over it and garnish with Lemon. If you love your Duck very high, you may fill it with the following Ingredients: Take a Veal Sweetbread cut in six or eight Pieces, a few Truffles, some Oysters, a little Sweet Herbs and Parsley chopped fine, a little Pepper, Salt, and beaten Mace; fill your Duck with the above Ingredients, tye both Ends tight, and dress it as above; or yon may fill it with Force-Meat made thus: Take a little Piece of Veal, take all the Skin and Far off, beat it in a Mortar with as much Sewet, and an equal Quantity of Crumbs of Bread, a few Sweet Herbs, some Parsley chopped, a little Lemon-peel, Pepper, Salt, beaten Mace, and Nutmeg, mix it up with the Yolk of an Egg.

You may stew an Ox’s Palate tender, and cut it into Pieces, with some Artichoke Bottoms cut into four, and tolled up in the Sauce; you may lard your Duck or let it alone, just as you please, for my part I think it best without.

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