1211.—DUCKS, ROASTED. (Fr.—Canards Rôtis.)
Ingredients.—2 ducks, sage and onion stuffing No. 404 (see Forcemeats) ½ a pint of stock, ½ an oz. of flour, salt and pepper, apple sauce No. 316 (see Sauces).
Method.—Stuff the body of the ducks with the onion farce or stuffing and truss them as directed. Baste them well with hot fat, and roast them in front of a clear fire or in a moderately hot oven for about 1 hour, basting frequently. When done, pour off the fat and if a thick gravy is preferred, brown the flour in the dripping-pan before adding the stock. Bring the gravy to boiling point, season to taste, simmer for 1 or 2 minutes, and serve in a sauce-boat.
Time.—From 1 to 1¼ hours. Average Cost, 7s. to 8s. Sufficient for 8 to 9 persons. Seasonable from August to March.
Bow-Bill Ducks.—The short legs of the Anatidae or duck sub-family, from their backward position, cause the fore part of the body to preponderate, and produces the ungainly movement which charcterizes the duck when walking on land. Some species of ducks are, however, more adapted to terrestrial habits than others, and among these is the summer duck of America (Dendonessa sponsa). This handsome bird usually rears her young in the holes of trees which overhang the water. When sufficiently strong the duckling scramble to the mouth of the hole, launch into the air with their little wings and feet outstretched, and drop into the water. If the nest is situated some distance from the water, the mother carries them to it one by one in her bill, carefully holding each so that is sustains no injury. It has been noticed that when the tree is still further away from a stream or pool the duck allows her young to fall upon the grass and dry leaves beneath the tree and afterwards leads them directly to the water. Among the varieties of ducks some are interesting, owing to some singularity of appearance, as the bow-bill or hook-bill duck, so named from the distorted shape of its bill, and the Penguin-duck, which waddles in an upright position, and thus resembles its namesake.
1212.—DUCK, ROUENNAISE STYLE. (Fr.—Canard à la Rouennaise.)
Ingredients.—1 large "Rouen" duck, 2 ozs. of butter, 1 tablespoonful of chopped shallots, a bouquet-garni (parsly, thyme, bay-leaf), ½ a teaspoonful of lemon-juice, 1 glass of claret, ½ a pint of stock, 1 desertspoonful of flour. For the stuffing: the heart and liver of the duck, 2 tablespoonfuls of breadcrumbs, 1 tablespoonful of finely chopped parsley, 1 small onion parboiled and finely chopped, 1 oz. of butter, salt and pepper.
Method.—Remove the gall bladder from the liver, wash both liver and heart, and chop them finely. Add the breadcrumbs, parsley, onion, a good seasoning of salt and 1 oz. of butter, previously oiled. Stuff the duck with this preparation, secure the opening, and truss into shape. Heat the 2 ozs. of butter in a stewpan sufficiently large to hold the duck, put in the duck and chopped shallot, then fry until nicely browned. Remove the duck, sprinkle in the flour, let it brown, add the stock and claret, and stir until boiling. Replace the bird, add the bouquet-garni and lemon-juice, season to taste, cover closely, and braise in a moderately cool oven for about 1 hour, or until tender. Joint the duck, but keep it in shape, and serve with the sauce strained over.
Time.—About 1½ hours. Average Cost, 4s to 4s 6d. Sufficient
