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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 304)~76% of the text changedremovedadded
1 stk and (med lever, stekes etter grunnoppskrift). (Canard å la créme.) i and, stekt pepper salt og pepper. 2,5 dl % 1. frossen fløte (piskes og settes iskald/halvfrossen). 2 stk appelsiner (i skiver). 1 ss smør (til damping av leveren). Rens anden, gni den tomater. Anden rengjøres, gnis inn med salt og utvendig med pepper inn- og utvendig salt, og stek den stekes i varm ovn til den er mør, ca. 1½–2 timer.. Hakk leveren og damp den i y 2 —2 timer. Leveren hakkes, dam pes i smør i 10 io minutter. Legg den Legges op på papir papir, så alt fettet fett trekker vekk.. vekk. Når leveren den er helt kald, blandes den med den stivpiskede, iskalde fløten.. Skjær andebrystet frosne fløte. Andebrystet skjæ res helt ut og legg ut; leverfarsen legges inn under kjøttet, slik at fuglen så dyret får sin form igjen.. Legg appelsinskiver rundt anden og server kald. igjen. Serveres med tomater.

Note on Modernised

Mål er modernisert (¼ l fløte oppgitt i dl). «Frossen fløte» er tolket som stivpisket, iskald fløte som settes kaldt/halvfryses. Trinnene er nummerert og språket modernisert; metoden er beholdt.

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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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