Chapter XVII · Roasts and Salads · No. 1981
1981—Canards Sauvages (Wild Duck)
1981—SARCELLES (Teal)
1981—PILETS (Widgeons and Pintails)
These birds are not covered with slices of bacon, and are roasted before a fierce fire.
Wild duck must be kept underdone, and, in view of this, twenty minutes suffice for the roasting. Dish with lemons and bunches of watercress all round.
Wild duck, roasted English-fashion.—Treat it as above; send an apple sauce to the table with it.
Wild duck à la Bigarrade.—This is roasted in a similar manner.
Surround it with sections of orange, skinned raw, and serve a clear Bigarrade sauce separately.
The teal, which is a small, wild duck, is roasted before a fierce fire for from ten to twelve minutes, and is surrounded with lemons and watercress.
Widgeons and pintails are treated like the teal, but they are allowed three or four minutes more in the roasting.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1981, p. 614. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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