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Duck à la Crème (canard à la crème)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 272 (falt i det fri)

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About the dish

A cold arrangement of roast duck, where liver farce mixed with ice-cold, frozen cream fills out the bird after the breast has been carved off. Such "à la crème" dishes belonged to the finer cold cuisine of Erken's day and were arranged as a centerpiece on the cold table.

How to make it

  1. 1

    Roast the duck

    Clean the duck, rub it with salt and pepper inside and out, and roast it in a hot oven until tender, about 1½–2 hours.

  2. 2

    Steam the liver

    Chop the liver and steam it in butter for 10 minutes. Place it on paper so all the fat draws off.

  3. 3

    Make the liver farce

    When the liver is completely cold, mix it with the stiffly whipped, ice-cold cream.

  4. 4

    Fill the duck

    Cut the duck breast out completely and place the liver farce under the meat, so the bird regains its shape.

  5. 5

    Arrange

    Arrange orange slices around the duck and serve cold.

Changes from the original

Measurements have been modernized (¼ l cream given in dl). "Frozen cream" is interpreted as stiffly whipped, ice-cold cream that is chilled/half-frozen. The steps have been numbered and the language modernized; the method is unchanged.

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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. 272) → 1949 (korrekturlest, s. 304)~58% av teksten endretfjernetlagt til
1 (Canard å la créme.) i and, stekt (se side 269) pepper salt 1/4 l. % 1. frossen fløte 2 appelsiner. tomater. Anden rengjøres, gnides ind- gnis inn og utvendig med pepper og salt salt, og stekes i varm ovn, ovn til den er mør, ca. 1 1/2—2 i y 2 —2 timer. Leveren hakkes, dampes dam pes i smør i 10 io minutter. Lægges Legges op paa på papir, saa så alt fett trækker væk. Naar trekker vekk. Når den er kold, kald, blandes den med den frosne fløte. Andebrystet skjæres skjæ res helt ut; leverfarcen lægges ind leverfarsen legges inn under kjøttet, saa så dyret faar får sin form igjen. Appelsinskiver lægges omkring. Serveres med tomater.

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Frequently asked questions

How long should the duck roast?
The duck is rubbed inside and out with pepper and salt and roasted in a hot oven for about 1 1/2–2 hours, until tender.
How is the liver farce made?
The liver is chopped and steamed in butter for 10 minutes, placed on paper so all the fat draws off, and mixed with 1/4 liter of frozen cream once it is cold.
How is the dish assembled?
The duck breast is cut out completely, and the liver farce is placed under the meat so the bird regains its shape. Orange slices (from 2 oranges) are arranged around it.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 272. The duck roasting itself is described on page 269 of the same book.

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