CookEat Recipe
Broiled Duckling with Orange Marmalade
Flattened split duckling broiled over six toasts with herb butter and separate marmalade. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2068. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use a raw dressed joined duckling and verify 82°C in the thickest whole-bird centre. Keep the herb butter chilled before spreading an actual portion over the hot bird; serve plain toast below and orange marmalade separately. Limites : Bird mass, toast dimensions, butter application and cooked yield remain unmeasured. Six toasts are source count, not diners.
Method
Steps
Step 1
Mash 21 g cool butter with HALF teaspoon washed dried finely chopped parsley, QUARTER teaspoon likewise chervil, HALF teaspoon fresh lemon juice, provisional QUARTER teaspoon salt and EIGHTH teaspoon white pepper. Mix thoroughly with a fork, cover and refrigerate.
Step 2
Use ONE clean raw dressed duckling, split but still joined. Flatten gently with a cleaver through clean food-safe covering. Season with ONE teaspoon salt, HALF saltspoon pepper and ONE saltspoon grated nutmeg; rub with ONE tablespoon oil. Broil TWELVE minutes EACH side as guides, continuing until thickest whole-bird centre reaches 82°C away from bone.
Step 3
Toast SIX plain sandwich-bread slices without additional butter. Arrange on a hot dish, put the joined cooked bird over them and spread an actual unmeasured portion of the SAME herb butter OVER. Serve SIX tablespoons orange marmalade SEPARATELY.
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