Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Cold duck II

Roast, carved duck is reassembled on an ice pedestal, glazed with reduced brown aspic with a little gelatin and garnished with asparagus, apples and rowan berries; served with cold game aspic sauce with cream. From Erken's Stor kokebok (1949), p. 868.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 868 (falt i det fri)

Be the first to rate

About the dish

The dish belongs to the cold-table chapter, where decorated cold roasts on iced dishes were party food; the ice pedestal with a light bulb is a typical presentation detail.

How to make it

  1. 1

    Reassemble the duck

    Put the roast, carved duck back together as a whole bird on an ice pedestal. A light bulb is placed inside the pedestal.

  2. 2

    Glaze the meat

    Reduce brown aspic until strong and mix in a very little gelatin. Brush it on the meat just as it begins to set.

  3. 3

    Garnish

    Arrange asparagus, apples, rowan berries or rose hips and aspic around the duck.

  4. 4

    Make the sauce

    Mix cold, strong game stock with a little gelatin and stiffly whipped cream. Serve in a shallow sauce boat. The sauce should be pale brown.

Changes from the original

The text gives no quantities; ingredients are listed without numbers. The presentation is divided into four steps without adding times or temperatures.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 868) → Modernised~78% of the text changedremovedadded
And, stekt sky, 1 stk and (stekt og oppskåret). brun sky (sterkt innkokt, til glasering). gelatin (ganske litt, i skyen). asparges (til pynt). epler (til pynt). rognebær eller nyper. Den nyper (til pynt). kald, sterk viltsky (til saus, tilsatt litt gelatin). stivvispet fløte (til sausen). Legg den stekte, opskårne and legges oppskårne anden sammen som til en hel and på issokkel, hvori en issokkel. En lyspære er lagt en lyspære. Kjøttet glaseres med sterkt innkokt i sokkelen.. Kok brun sky tilsatt sterkt inn og bland inn ganske litt lite gelatin. Denne sky pensles Pensle skyen på idet kjøttet akkurat når den skal til er i ferd med å stivne. Asparges, stivne.. Legg asparges, epler, rognebær eller nyper samt og sky legges omkring. I en lav sauseskål serveres en kold, sterk, rundt anden.. Bland kald, sterk viltsky tilsatt med litt gelatin og stivvispet fløte. Server den i en lav sauseskål. Sausen skal være lysebrun.

Note on Modernised

Teksten gir ingen mengder; ingrediensene er skrevet uten tall. Anretningen er delt i fire steg uten å legge til tider eller temperaturer.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is an ice pedestal?
A block of ice on which the duck is reassembled; in the book a light bulb is placed inside it.
What is the duck glazed with?
Strongly reduced brown aspic with a very little gelatin, brushed on just as it begins to set.
What sauce is served with it?
A cold, strong game stock with a little gelatin and stiffly whipped cream; it should be pale brown.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!