840 Duck with veal forcemeat

Utka s farshem iz teljatiny

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • a 2½ or 3 lb duck
  • lb veal
  • spoons butter
  • 1 white French roll
  • 1 glass milk
  • 5–6 eggs
  • 1 onion
  • nutmeg
  • ¼ lb pork fat
  • 1 carrot
  • 1 leek
  • 1 onion
  • 1 celery root
  • 20 allspice
  • 2–3 bay leaves
  • 1 spoon flour
  • (2–4 truffles)
  • 1 wineglass Madeira
  • (cow’s udder)
  • salt
  • 1 parsley root


    Cut open a duck along its spine and remove the backbone. Prepare the following stuffing: Mix together lbs [minced] veal, 1 spoon washed Finnish butter, 1 white French roll soaked in milk and squeezed out, ¼ nutmeg, 10 ground allspice, and 1–2 raw eggs. Add an omelet made with 4 eggs, an onion, and butter. Pound everything together in a mortar, rub through a fine sieve, stuff the duck, and sew it up. Fry the stuffed duck in a covered stewpan, lined with ¼ lb finely sliced pork fat, root vegetables, and spices. When the duck and vegetables have browned, pour in bouillon, 2–3 spoons at a time, turning the duck occasionally. When the duck is cooked through, remove it from the pan, cut it up, and arrange it on a platter. Add ½ spoon flour to the sauce and mix over the fire. Dilute with 3 glasses bouillon, bring to a boil while stirring, and strain. 3–4 sliced truffles may be added along with a wineglass of Madeira. Bring the sauce to a boil once more and pour over the duck. Surround with pieces of cow’s udder, boiled in salted water and cut up to resemble small cutlets.