Ducks a la Mode
- 2 ducks or Goose
- Breadcrumbs
- 4 ounces of fat bacon, scraped
- Little parsley
- Thyme
- Lemon-peel
- Onion
- Pepper
- Salt
- Nutmeg
- 2 eggs
- Bacon
- Flour
- 3 pints of gravy
- 1 glassful of red wine
- 1 teaspoonful of lemon pickle
- 1 tablespoonful of mushroom ketchup
- 1 anchovy
- Cayenne Pepper
Slit two ducks down the back, and bone them carefully; make a forcemeat of the crumbs of bread, four ounces of fat bacon, scraped, a little parsley, thyme, lemon-peel, some onion, shred very fine, with pepper, salt, and nutmeg to your liking, and two eggs; stuff your ducks with the forcemeat, sew them up, lard them down each side of the breast with bacon, dredge them well with flour, and place them in the oven to brown. Then place them into a stew-pan with three pints of gravy, a glassful of red wine, a teaspoonful of lemon pickle, a tablespoonful of mushroom ketchup, the same quantity of browning, one anchovy, and as much Cayenne Pepper as you prefer using. Stew them gently over a slow fire for about an hour, and when cooked enough, thicken your gravy, put in a few truffles, strain it, and pour it upon them. A goose may be cooked in the same manner.
Submitted by Oct 19, 2009
15 min
30 min
45 min