HomeMy WebLinkAboutThe Brussels Post, 1913-9-11, Page 3ehold
With Dude and Detailing.
Ducks are in season all 'the ye+t
.
Ducklings are in season only wh
they aro yetxng. 13nt 'when they a
too old to be ducklings they a
ducks, eu their age makes little cli
ferenco. But know whidh delioae
you have bought, If it is duck
must be cooked in one way; if it
duckling it must 'be cooked in
other.
if you would have duckling, ma
sere that the feet and bills a.
!bright yellow. Then buy a good f
eapecimen. After it is drawn was
the dneide of it with a cloth, an
dry it. Then rub it with salt a
popper, and spread it thinly wi,
;butter. Boast it for 30 minutes i
a hot oven, basting it several time
with its own liquor.
When ib is cooked to a goldei
brown remove it from the roastin
pan to a hot dish. Add a cupful
broth to the liquor in the pan a
let it corse to a boil. Strain it owe
the duck, garnish with crisp, gree
sprigs of parsley, and serve with
hob apple ;sauce.
A more elaborate duckling dish i
a Fr•enoh ealmi, For this dish se
limb a fat duckling 'weighing four or
five pounds. Wash and dry it. In a
roasting pan slioe a quarter of a
carrot, half an onion, a stick of cel-
ery, and add a bay leaf, a clove, and
two tablespoonfuls of butter over
the duck.
Roast the duckling in a brisk
oven for half an hour, basting it oo-
eesionaily. Then take it from the
pan and remove the legs and breast.
m
Cub them in three pants. Put the
in a dish and keep them warm.
Pub the carcass of the duck in a
mortar and add the liver, the heart
and the vegetables from the roast-
ing pan. Pound all these to a pulp.
Add a gill of tomato sauce, two gills
of rich stook and Iboi1 ten minutes.
Strain into the dish with the duck
and :boil s]owly for 15 minutes be-
fore serving.
Roasted duck is almost as palat-
able as roasted duckling, To pre-
pare a duck for roasting singe and
draw it, then trash it and dry it in-
side and ou't. If it is fairly young
dredge it with flour, salt and pep-
per and spread it with butter. Roast
it for 20 or 30 minutes in a hob oven.
If it is not so young and is some-
what strong in flavor, stuff it with
quarters of apple before roasting it.
These apple sections must be rs-
leeved before the duck is served,
as they will have absorbed a dis-
agreetebly strong flavor. Decorate
the cluck with fresh :