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Teal Breast with Truffle Sauce

A French-inspired recipe from Erken 1914: three teal are rubbed with lemon, tied with slices of pork fat, and roasted in butter in a hot oven for about ½ hour. The breasts are carved out and covered with truffle sauce enriched with pan juices, olives, truffles and mushrooms.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 330 (falt i det fri)

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About the dish

From the chapter "Fjærfæ og vildt" (Poultry and Game) in "Stor kokebok" (1914). The teal is our smallest duck species, and Erken gives it a French-inspired treatment with truffle sauce, olives and mushrooms – typical of the finer party kitchen around 1900. The ingredient lists on the page are set in a narrow column and partly mixed up with the neighboring recipe "Stekt krikand" (Roast Teal).

How to make it

  1. 1

    Prepare the ducks

    Clean the teal and truss them. Rub the breasts with lemon, tie thin slices of pork fat around them, and sprinkle with salt.

  2. 2

    Roast

    Roast the ducks in butter in a hot oven (about 220 °C (430 °F)) for roughly half an hour, basting them often with the butter.

  3. 3

    Carve out the breasts

    Carve the breast fillets from the finished ducks and place them on a warm platter.

  4. 4

    Sauce and serving

    Add the pan juices from the ducks to the truffle sauce along with the olives, truffles and mushrooms. Pour the sauce over the breasts and serve at once.

Changes from the original

The ingredient list has been reconstructed from the method and modernized (g), "flesk" specified as sliced side pork/bacon, and the oven temperature made explicit. By today's standards truffle sauce can be replaced with brown sauce with added truffle or truffle oil. The language in the steps has been modernized.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 330) → 1949 (korrekturlest, s. 365)~50% av teksten endretfjernetlagt til
3 krikænder krikender 150 gr. flesk 200 gr. smør citron sitron karse y 2 l. brun saus x del. rødvin i sitron i appelsin salt trøffelsaus oliven trøfler champignons. Ænderne pepper. Endene rengjøres, opsættes, opsettes, brystet gnides gnis med citron sitron og ombindes med fleskeskiver, strøes med salt og stekes i smør i varm ovn i ½ y 2 time. Ved anretningen skjæres brystet ut, lægges paa legges på varmt fat og overheldes overhelles med trøffelsaus, tilsat tilsatt skyen fra ænderne, endene, oliven, trøfler og champignons.

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Frequently asked questions

How long should the teal roast?
About half an hour in a hot oven, with butter. The total time for the dish is about 70 minutes including preparation and sauce.
Why is the breast rubbed with lemon and wrapped in pork fat?
The lemon freshens and flavors the meat, while the pork slices (slices of pork fat/fatback) are tied around the breast to keep it juicy during roasting.
What does the sauce consist of?
Truffle sauce enriched with the pan juices from the ducks, plus olives, truffles and mushrooms. Only the breasts are carved out for plating, laid on a warm platter and covered with the sauce.
How many birds are needed for 4 servings?
The recipe uses 3 teal, since only the breasts are served. In addition, 150 g pork fat and 200 g butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 330.

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