Page:Mrs Beeton's Book of Household Management.djvu/781

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Ingredients.—1 duck, 1 pint of good stock, larding bacon, ½ a glass of sherry, 3 young turnips, salt and pepper, mirepoix as in the preceding recipe, glaze.

Method.—Truss and lard the duck, and braise it as directed in the foregoing recipe. When cooked, brush over with warm glaze, and crisp the lardoons in the oven. Strain the stock and reduce it by rapid boiling until about half the liquid remains, then add the sherry, and season to taste. Have ready the turnips cut into dice, and cooked until tender. Place the duck on a hot dish, arrange the turnips in groups, pour the sauce round, and serve.

Time.—About 2 hours. Average Cost, 4s. 6d. to 5s. Sufficient, for 4 to 5 persons. Seasonable from August to March.

Ingredients.—1 good duck, ½ a pint of Bigarade sauce, No 226 (see Sauces), 2 small oranges, salad-oil, potato border, salt and pepper.

Method.—Singe, draw and truss the duck, and roast it in front of a clear fire or in a moderate oven until tender. Peel the oranges, separate them into their natural divisions, remove the pith and pips, warm over boiling water in a covered basin or between 2 plates and before serving mix with them a teaspoonful of salad-oil. Remove the breast from the duck, cut it into long fillets, arrange them neatly overlapping each other on a nicely-browned potato border, and pour the Bigarade sauce over. Pile the compote of oranges in the centre, and serve. The remainder the duck should be put aside, and afterwards converted into a salmi or hash (see recipes for same).

Time.—To roast the duck, from 40 to 60 minutes, according to size and age. Average Cost, 4s. to 6s. 6d. Sufficient for 4 or 5 persons.