Good Duck Recipes
Three good Duck recipes updated from Countess Morphy writing in her Encyclopaedia of Cookery in 1946. Marcelle Morphy grew up in a house with servants and chefs, and it was from them that she learnt the secrets of cookery, at her mother’s insistence.
Brown the duck in a fairly brisk oven for 20 minutes, then put it in a saucepan or an ovenproof casserole dish with 2 sliced onions, 1 or 2 sage leaves, a bouquet of mixed herbs, and 3/4 pint / 420 ml of stock, seasoning with salt and pepper.
Cover and simmer 1 hour, or till the duck is quite tender.
Ten minutes before serving, stir in 2 tablespoons butter mixed with 2 tablespoons flour, to thicken.
Put the duck on a hot dish and sieve the sauce over it.
ROAST DUCK (French method)
Only young and tender birds should be chosen for roasting. Dredge with salt, but do not cover with larding fat or bacon. Brush over with melted butter, and roast in a brisk oven, allowing from 15 to 20 minutes to the lb. /450 g and basting frequently with melted butter. When done, put on a hot dish, and garnish with bunches of watercress, or slices of orange or lemon. Strain the butter with which it was basted, and serve in a sauceboat.
ROAST DUCK, WITH SAGE AND ONION STUFFING
Stuff the duck with the following stuffing:
Put 2 lb / 900 g chopped onions in a saucepan and cover with cold water.
Bring to the boil and cook for 5 minutes. Remove from the water, drain throughly and cook in a little butter for 5 minutes, but without browning.
Add a large cup of white breadcrumbs, and either 1 tablespoon finely chopped fresh sage, or 1 teaspoon dried sage, and season with salt and pepper.
Roast the duck and serve with Gravy and Apple sauce.
ROAST DUCKLING, STUFFED WITH MUSHROOMS
Stuff the duck with the following:
Brown 5 or 6 large chopped mushrooms in butter with 2 or 3 chopped shallots, and a handful of bread, previously soaked in cream and pressed.
Season with salt, pepper and a little chopped parsley and bind with 1 or 2 eggs.
Roast the duck, and strain the bastings over it.
Serve with boiled peas or a tossed salad.