How is galantine of duck made?

The recipe in Stor kokebok (1914, p. 273) is short: the duck is prepared the same way as galantine of goose, which is described on page 266. So you follow the goose recipe, but use duck.

Why does the dish take so long (about 15 hours)?

The long time is because a galantine is not just simmered – it must also be cooled and pressed before it is sliced and served cold. The actual work of boning, forcemeat and simmering makes up only part of the time.

How many does the recipe serve?

It is intended for about 6 servings, served as a cold dish in slices.

Galantine of Duck

Name: Galantine of Duck
Prep time: 1 h 30 min
Cook time: 13 h 30 min
Total time: 15 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 pcs duck (boned out); forcemeat and other ingredients as for galantine of goose (see the recipe for galantine of goose (page 266))

A short cross-reference recipe from Erken's Stor kokebok (1914), p. 273: galantine of duck is made exactly like galantine of goose (p. 266) – boned-out duck filled with forcemeat, simmered and pressed cold. No separate quantities are given.

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

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About the dish

Another short cross-reference recipe on page 273 of "Stor kokebok" (1914). Galantine – boned-out poultry filled with forcemeat, simmered in stock and pressed cold – was a status dish on bourgeois cold tables around 1900. Erken refers to the detailed recipe for galantine of goose (page 266).

How to make it

1
Follow the recipe for galantine of goose
The duck is treated like galantine of goose (see page 266): the bird is boned out, the skin is filled with forcemeat, sewn together, shaped and simmered in stock.
2
Press and serve cold
Let the galantine cool under pressure in the stock, slice it and serve cold, preferably with aspic, as party fare.

Changes from the original

The original contains no quantities or method, only a reference. The modernization reproduces the reference and lists duck as the main ingredient; no measures have been invented.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 304)~95% of the text changedremovedadded

~~1 stk and (utbenet). farse og øvrige ingredienser som til galantine av gås (se oppskriften på galantine av gås (side 266)). Anden behandles~~ Tillages som galantine av gås (se side 266): fuglen benes ut, skinnet fylles med farse, sys sammen, formes og kokes i kraft.. La galantinen avkjøles under press i kraften, skjær den i skiver og server kald, gjerne med gelé, som selskapsmat. gås.

Note on Modernised

Originalen inneholder ingen mengder eller fremgangsmåte, bare en henvisning. Moderniseringen gjengir henvisningen og angir and som hovedingrediens; ingen mål er diktet opp.

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Frequently asked questions

How is galantine of duck made?: The recipe in Stor kokebok (1914, p. 273) is short: the duck is prepared the same way as galantine of goose, which is described on page 266. So you follow the goose recipe, but use duck.
Why does the dish take so long (about 15 hours)?: The long time is because a galantine is not just simmered – it must also be cooled and pressed before it is sliced and served cold. The actual work of boning, forcemeat and simmering makes up only part of the time.
How many does the recipe serve?: It is intended for about 6 servings, served as a cold dish in slices.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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