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Duck Fillet (filets de canard)

Erken's recipe for duck fillet (filets de canard) from 1914: roast duck whose breast is cut into fillets, covered with a liver purée cooked in butter and cognac, garnished with steamed orange slices drizzled with salad oil, and served with sauce Bigarade.

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

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About the dish

The recipe appears in the chapter on poultry and game, among a series of duck recipes with French parallel names. It assumes the duck is first roasted per the base recipe on page 269, and that orange sauce (sauce Bigarade) is served alongside — an early Norwegian variant of the classic canard à l'orange.

How to make it

  1. 1

    Roast the duck

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

  2. 2

    Steam the liver

    Chop the liver and steam it in browned butter. Lift it out and pour about ½ dl of cognac over it.

  3. 3

    Cut out the fillets

    Cut the breast of the roast duck into long fillets. Arrange them in a ring on a warm platter, each overlapping the next slightly.

  4. 4

    Press the juices

    Put the rest of the meat and the bones under a press and pour the juices pressed out over the liver. Stir the liver into a purée and spread it over the fillets.

  5. 5

    Prepare the oranges

    Peel the oranges carefully, cut them into slices, and remove all seeds. Warm the slices between two plates over a steaming pot of water, and drizzle 1 teaspoon of salad oil over them just before arranging.

  6. 6

    Arrange

    Pile the orange slices high in the center of the meat. Serve with orange sauce (sauce Bigarade).

Changes from the original

Old measures have been converted (1 del. = 1 dl, teske = teaspoon). The amount of cognac in the method is set to 0.5 dl as the OCR suggests, while the ingredient list's 2 dl is kept as the total amount. The steps have been divided and the language modernized, but the method is unchanged.

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 303) → 1914 (proofread, p. 272)~42% of the text changedremovedadded
(Filets de canard.) 1 and, stekt ½ dd. konjakk (se side 269) 2 del. konjak 2 appelsiner salatolje. Anden rengjøres, gnis inn gnides ind- og utvendig med pepper og salt, salt og stekes i varm ovn ovn, til den er mør, i ½—2 1 1/2—2 timer. Leveren hakkes og dampes i brunet smør, legges lægges op, og overhelles overheldes med ⅓ 1/2 del. konjakk. konjak. Brystet av den stekte and skjæres ut i lange fileter, anrettes på paa varmt fat, den ene litt over den andre anden i rundkrets. rundkreds. Det øvrige kjøtt kjøt og benene legges lægges under press; pres; den kraft kraft, der presses ut, helles heldes over leveren. Leverfarsen Leverpuréen strykes over filetene. Appelsinene skrelles fileterne. Appelsinerne skrælles nøie, skjæres i skiver, alle kjerner fjernes, appelsinskivene varmes appelsinskiverne vannes mellem to tallerkener over en dampende vannkjel, vandkjel, og like før anretningen dryppes 1 teskje teske salatolje over. Appelsinene legges Appelsinerne lægges høit i midten av kjøttet. Serveres med sauce Bigarade.

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Frequently asked questions

How long should the duck be roasted?
The duck is rubbed inside and out with salt and pepper and roasted in a hot oven for 1 1/2–2 hours, until tender.
What is used for the liver purée?
The duck liver is chopped and steamed in browned butter, lifted out, and poured over with 1/2 deciliter of cognac. The juices pressed out of the remaining meat and bones are poured over the liver. The purée is then spread over the fillets.
How are the oranges prepared?
They are peeled carefully, cut into slices, and all seeds are removed. The slices are warmed between two plates over a steaming pot of water, and just before arranging they are drizzled with 1 teaspoon of salad oil.
Which part of the duck is used for the fillets?
The breast of the roast duck is cut into long fillets and arranged on a warm platter in a circle, each fillet slightly overlapping the next. The rest of the meat and the bones are put under a press to extract juices for the sauce/purée.

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