What does the original recipe say about duck in aspic?

The recipe in Henriette Schønberg Erken's Stor kokebok (1914), p. 273, is very brief: the duck is prepared the same way as goose in aspic, which is described on page 266. So you follow the goose recipe but use duck.

Why is the stated time so long (12 hours)?

The long total time is because the dish must be chilled completely so the aspic sets before serving – not active working time. Put the mold in the cold well ahead, preferably overnight.

How many servings does the dish make?

The recipe is intended for about 4 servings. Duck in aspic was suited as a cold dish, typically for a cold table or lighter meals.

Duck in Aspic

Name: Duck in Aspic
Prep time: 1 h
Cook time: 11 h
Total time: 12 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs duck (cleaned and trussed); other ingredients as for goose in aspic (see the recipe for goose in aspic (page 266))

A brief cross-reference recipe from Erken's Stor kokebok (1914), p. 273: duck in aspic is prepared exactly like goose in aspic (p. 266). No separate quantities are given; a cold party dish for the cold table.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 273 (falt i det fri)

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About the dish

A brief cross-reference recipe in the chapter "Fjærfæ og vildt" (Poultry and Game) in Henriette Schønberg Erken's Stor kokebok (1914). Erken simply refers to the detailed recipe for goose in aspic, which appears earlier in the same chapter (page 266). Such aspic dishes were typically cold fare for the cold table and parties.

How to make it

1
Follow the goose-in-aspic recipe
The duck is prepared the same way as goose in aspic (see page 266): it is simmered tender in stock, the meat is carved, placed in a mold, and set in the clarified, cooled stock that firms up into aspic.
2
Chilling and serving
Let the aspic set in the cold until the next day, turn it out, and serve cold, sliced, as part of a cold table.

Changes from the original

No quantities or method are given in the original; the text is only a reference. The modernization reproduces the reference and lists duck as the main ingredient without adding invented measurements.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 273) → 1949 (korrekturlest, s. 304)~77% av teksten endretfjernetlagt til

~~And i gele.~~ Tillages som ~~gaas~~ gås i ~~gele (se side 266).~~ gelé.

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Frequently asked questions

What does the original recipe say about duck in aspic?: The recipe in Henriette Schønberg Erken's Stor kokebok (1914), p. 273, is very brief: the duck is prepared the same way as goose in aspic, which is described on page 266. So you follow the goose recipe but use duck.
Why is the stated time so long (12 hours)?: The long total time is because the dish must be chilled completely so the aspic sets before serving – not active working time. Put the mold in the cold well ahead, preferably overnight.
How many servings does the dish make?: The recipe is intended for about 4 servings. Duck in aspic was suited as a cold dish, typically for a cold table or lighter meals.

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