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Duck à la Carmen

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 270 (falt i det fri)

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About the dish

From the chapter "Fjærfæ og vildt" (Poultry and Game) in Stor kokebok (1914). The dish is among the finer roast ducks with French names and builds on the preceding recipe, "roast duck with olives." The stuffing of pork, onion, and duck liver shows how the offal was put to use in the bourgeois kitchen.

How to make it

  1. 1

    Prepare the duck

    Clean the duck and rub it inside and out with salt and pepper.

  2. 2

    Make the stuffing

    Cut the pork into small cubes and fry it together with the chopped onion. Take the pan off the heat and mix in slices of the duck liver, parsley, salt, and pepper.

  3. 3

    Stuff and sew

    Fill the mixture into the duck and sew the opening shut.

  4. 4

    Roast

    Place the duck on a hot roasting pan or in a skillet and roast it in a hot oven (200 °C (390 °F)) for about 1 1/2 hours, until tender and golden. Baste with the drippings as it roasts. Lay a piece of greased paper over or around the duck so it does not get too dark.

  5. 5

    Serving

    Remove the thread, carve the duck, and serve with the pan juices from roasting.

Changes from the original

The amounts of salt and pepper have been specified, and "hot oven" has been translated into degrees. The original refers to the roasting method for "roast duck with olives"; here the roasting is described directly. Greased paper has been kept, but parchment paper may be used.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 270) → 1949 (korrekturlest, s. 301)~45% av teksten endretfjernetlagt til
1 and salt pepper 100 gr. flesk 20 gr. hakket løk 200 gr. andelever 1 spiseske finhakket persille. Anden rengjøres og gnides ind- inn- og utvendig med pepper og salt. — Flesket skjæres smaat smått op og stekes med løken, tages tas av ilden, tilsættes varmen, tilsettes skiver av andeleveren, persillen, salt og pepper. Denne Med denne deig fyldes ind i fylles anden, som syes sammen og lægges paa legges på varm pande, sættes panne, settes i het ovn og stekes som stekt and med oliven. Et smurt papir bør ligge over eller omkring anden.

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Frequently asked questions

What is the stuffing made of?
The stuffing is made from 100 g pork cut small and fried with 20 g chopped onion. It is then taken off the heat and mixed with 200 g sliced duck liver, 1 tablespoon finely chopped parsley, salt, and pepper.
How long does the dish take?
Allow around 2 hours and 15 minutes in all (135 minutes) for 4 servings, including preparation and roasting in a hot oven.
How do you keep the duck from drying out or burning?
The duck is sewn shut after stuffing and placed on a hot pan, and a piece of greased paper should lie over or around the duck during roasting. Otherwise it is roasted like "roast duck with olives."
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 270, in the chapter on poultry and game.

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