Home › The Principles of Cookery › Duck, Stuffed

Duck, Stuffed

Bone a duck carefully, without breaking the skin. Boil the bones in a small quantity of water, and use the liquor for the gravy. Make a rich stuffing with half a pound of veal, half a pound of good suet, some parsley, chives, and mushrooms. Season with salt and pepper, and make all into a paste with two well-beaten eggs and a little cream. Fill the inside of the duck, cook it en braise (see DUCK, BRAISED), and serve with a ragout of chestnuts prepared with the gravy from the bones. Time, about an hour. Sufficient for five or six persons. (See also DUCK, ROAST.)