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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)

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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.

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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.

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