Savory Duck
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Archive recipe
A historic Canadian dish of duck, shin of beef, onion, bay-leaf and thyme. Adapted from Savory Duck, from The Canadian Family Cook Book (1914).
Adapted from Savory Duck, in The Canadian Family Cook Book (1914), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/savory-duck.md.
The dish
6 of 19 items checked
archive.org
6 of 19 items checked · 5 aisles
Bone the duck by cutting it open down the back
Take out the back bone, the breast and then the leg bones
Put the bones, one pound of shin of beef, one onion, two cloves, one bay-leaf, some thyme and parsley, one carrot, a small piece of turnip, pepper and salt into a saucepan with three pints of stock or water
Chop one-half pound of veal with an onion, a little grated nutmeg, pepper, salt and one-half pound of green peas
Fill the duck with this and sew it up
Stew it with the bones for two hours
Take out the duck and strain the gravy
Put it in another pan and mix in one ounce of gelatine and the whites of two eggs
Beat it over the fire until it boils, then let it boil for ten minutes without stirring, with the lid on
It will then be clear when again skimmed
Cover the bottom of a dish (large enough to hold the duck) with cooked peas, carrots and turnip
Put a small cupful of the gravy, and let it get cool
Put in the duck (breast downwards)
Let the gravy be nearly cold, then pour it over the duck
The duck will then set in a firm jelly, and can be turned out on to another dish
Adapted from Open Recipe Archive · The Canadian Family Cook Book (1914; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)