MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Roast Duck
Categories:
Yield: 4 Servings
Wipe inside and out with a damp towel. Make a
stuffing of one cupful of bread crumbs, one
teaspoonful of powdered sage, one tablespoonful of
butter, one teaspoonful of salt and half a
teaspoonful of pepper; mix well and fill the body
of the ducks with it. Put in a baking pan, cover
the breasts with slices of fat bacon, add half a
teacupful of boiling water, with a teaspoonful of
salt, and bake an hour and a quarter, basting
every ten minutes. Serve with onion sauce.
Onion Sauce:
Peel one dozen small onions, put them in a
saucepan, cover with boiling water; add a
teaspoonful of salt and boil half an hour; drain
and pour through a sieve; make white sauce; add
the onions, let boil up once and serve.
Bordelaise Sauce:
Put a tablespoonful of finely chopped shallots and
two bruised cloves of garlic in a saucepan with a
little butter; fry a little, add two glassfuls of
claret wine, a pint of espagnole sauce, and of red
pepper; reduce to the consistency of sauce, finish
with lemon juice, chopped parsley, and four ounces
of beef marrow cut in rounds and hardly heated in
salted boiling water; use immediately.
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