Potted Ducks
From House and home (1889).
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A historical recipe
House and home, by Marion Harland and L.A Shafer (1889).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Clean, wash well, and truss \^nthout stuffing, tying down legs and wings with tape.
- Fry half a dozen slices of fat pork crisp in a broad-bottomed pot, with half an onion, sliced, and a little powdered sage.
- Lay in the ducks, cover with warm — not hot — water, fit on a lid, and cook very slowly and steadily three hours.
- Take up the ducks, undo the tapes, and lay on a hot dish.
- Strain the gravy, thicken with brown flour ;
- boil up sharply, pour a few spoonfuls over the fowls, the rest into a gravy-boat.
- Send around tart jelly with them.
- Potatoes a la Napolitaine, Peel the potatoes, and lay in cold water for an hour.
- Cut into quarters lengthwise, pack in a bake-dish, salt and pepper them, ^ pour in a cup of milk into which you have dropped a tiny bit of soda ;
- strew among the quarters a tablespoonful of butter cut into bits and rolled in flour ;
- also, a little finely-cut parsley.
- Set in a dripping pan of liot water, fit a tight cover on tlie bake-dish and cook ten-der, say about forty-five minutes.
- Serve in the disk.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Sieve