With Peas.—Cut in dice about one ounce of salt pork and put it in a saucepan; set it on the fire, and, as soon as the butter is melted, brown in it a duck trussed as directed and take from the fire. Put one ounce of butter in a saucepan and mix it cold with a tablespoonful of flour, set it on the fire, and, when the butter is melted, put the duck in with about a quart of green peas, blanched for one or two minutes only; add about a pint of water or of broth, a bunch of seasonings composed of three or four stalks of parsley, one of thyme, a bay-leaf, and one clove, salt, and pepper; boil gently till the whole is cooked, and serve warm.
Remove all the fat carefully before serving.
If the water should boil away while it is cooking, add a little more.
With Oranges.—Roast or bake a young duck as directed, and serve it with carpels of orange all around; and sprinkle some orange-juice all over just before serving it.
With Olives.—Roast or bake the duck as directed. When done, turn the gravy into a small saucepan with about two dozen olives; stir gently, and keep on the fire for about five minutes. Dish the duck, place the olives all around; turn the gravy over the whole, and serve warm.
Sauté, served with a Border.—When cleaned and cut in eight pieces as directed, set it on the fire with one ounce of butter, stir occasionally till turning brown, then pour off the fat from the saucepan, add broth enough just to cover the pieces of duck; also one onion with a clove stuck in it, a bunch of seasonings tied with twine and composed of four stalks of parsley, one of thyme, and a bay-leaf, salt, and pepper; boil gently till done. Place the pieces of duck inside of a border of rice, strain the sauce over the duck only, and serve hot.
The rice must be cooked, moulded, and placed on the dish while the duck is cooking, so as to serve the whole warm. (See Rice in Border.)
To cut.—A duck is generally cut in eight pieces, the two legs and wings, the breast in two, and the back-bone in two.
With Turnips.—Truss the duck as directed for birds. Put one ounce of butter in a saucepan, set it on the fire, and, when melted, put the duck in, turn over now and then till it is brown on every side. Then add a piece of onion chopped fine, stir, and, when turning brown also, add water enough to half cover it; also a bunch of seasonings composed of three sprigs of parsley, one of thyme, a bay-leaf, and a clove; boil gently till done, when add salt to taste.