And

Stuffed roast duck from Schønberg Erken (1914): the duck is rubbed with salt and pepper and stuffed with fried pork and onion mixed with slices of duck liver and parsley, sewn shut, and roasted in a hot oven under greased paper.

Erken's duck à la crème (1914): roast duck is cooled, the breast is cut out and replaced with a farce of steamed, chopped duck liver mixed with ice-cold whipped cream, arranged cold with orange slices around it.

Erken's recipe for duck fillet (filets de canard) from 1914: roast duck whose breast is cut into fillets, covered with a liver purée cooked in butter and cognac, garnished with steamed orange slices drizzled with salad oil, and served with sauce Bigarade.

Erken's canard à l'orange (1914): duck roasted in a very hot oven and basted with boiling brown bouillon, then further with brown sauce. The sauce is strained, mixed with meat glaze and orange and lemon juice, and the duck is glazed in a hot oven. Served on a rice base with orange slices and orange peels filled with a mousse of duck l

Erken's lightly salted (sprengt) duck from 1914: the duck is rubbed with sugar and saltpeter, packed with coarse salt for 3 days, rinsed and gently simmered 1½–2 hours, and served with boiled vegetables and optional chilled horseradish sauce.

A classic recipe from Schonberg Erken's Stor kokebok (1914): a duck rubbed with salt and pepper, covered with pork slices, pot-roasted in butter about 1 1/2 hours, and served with pan-juice gravy thinned with bouillon and cream, and chestnuts boiled in bouillon around the duck.

Erken's recipe for roast duck with olives (caneton aux olives) from Stor kokebok 1914, pp. 269–270: duck stuffed with apples and blanched prunes, rubbed with liver, roasted 1½–2 hours in a hot oven while basted with meat stock, served with French-fried potatoes, lettuce leaves, apple slices, olives, and reduced pan juices or olive sauce