Drain away the butter; swill with a little white wine; add two-thirds pint of brown stock, as much Espagnole, and a faggot; return the duck to this sauce, and braise gently.
With the reserved butter brown one lb. of turnips, shaped like elongated garlic-cloves, and sprinkle them with a large pinch of powdered sugar, that they may be glazed to a nice, light brown colour. Also have ready twenty small onions, which should have been gently cooked in butter.
When the duckling is half cooked, transfer it to another saucepan; put the turnips and the onions round it; strain the sauce over the whole, and complete the cooking gently.
[556]
]Dish with the garnish of turnips and onions, arranged round the bird.
[1749—CANETON AUX OLIVES]
Prepare the duckling as above, and keep the sauce short and succulent. A few minutes before serving, add one-half lb. of stoned and [blanched] olives. Glaze the duckling at the last moment, and dish it surrounded with the olives and the sauce.
[1750—CANETON BRAISÉ[!-- TN: acute invisible --] A L’ORANGE]
This braised duckling must not be confused with roast duckling, which is also served “a l’orange,” for the two dishes are quite distinct.
As in the case of the roast, this duckling may be prepared with Seville oranges; but, in this case, the sections of orange must not appear as garnish, owing to their bitterness, and only the juice is used for the sauce.
Braise the duckling in one-third pint of brown stock and two-thirds pint of Espagnole sauce, and cook it sufficiently to allow of its being cut with a spoon.