Duck

Duck à la Carmen from Schønberg Erken (1914): roast duck stuffed with fried pork, onion, duck liver and parsley, sewn shut and roasted under greased paper.

Duck à la crème from Erken's Big Cookbook (1914): cold roast duck with the breast replaced by a farce of duck liver and ice-cold whipped cream.

Duck fillet (filets de canard) from Erken's Big Cookbook (1914): roast duck breast in fillets, covered with liver purée, served with sauce Bigarade.

Erken's canard à l'orange (1914): duck roasted in a very hot oven and glazed with brown sauce, orange juice and meat glaze, served on a rice base.

Salt-cured duck (canard salé) from Erken's Big Cookbook (1914): rubbed with sugar and saltpeter, salted 3 days, simmered and served with vegetables.

Roast duck with chestnuts from Schønberg Erken's Big Cookbook (1914): duck covered with pork slices and pot-roasted in butter, served with chestnuts.

Roast duck with olives (caneton aux olives) from Erken's Big Cookbook (1914): duck stuffed with apples and prunes, roasted hot, served with olives.