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Salt-cured duck with vegetables (canard salé)

Erken's lightly salted ("sprengt") duck from 1914: the duck is rubbed with sugar and saltpeter, stuffed and packed in coarse salt for 3 days, rinsed and gently simmered 1½–2 hours, then served with boiled vegetables and optional chilled horseradish sauce.

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

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About the dish

"Sprengt" meat means lightly salted meat, a common method of preservation and flavoring in Norwegian households before the refrigerator. Erken uses sugar and saltpeter together with coarse salt, as was customary to preserve color and give a milder cure. The dish is served warm with boiled vegetables and optional chilled horseradish sauce.

How to make it

  1. 1

    Clean the duck

    Pluck, singe, clean and wash the duck carefully, and dry it well.

  2. 2

    Rub with sugar and saltpeter

    Mix the sugar with the saltpeter and rub it well into the inside of the duck. Then rub the outside with sugar.

  3. 3

    Salt

    Pack the inside of the duck firmly with coarse salt. Set it upright in a crock and pack it completely in coarse salt.

  4. 4

    Let it cure in salt

    Let the duck sit like this for 3 days.

  5. 5

    Cook the duck

    Take the duck out, rinse it in warm water and place it in boiling water. Let it simmer gently until tender, about 1½–2 hours depending on the size.

  6. 6

    Arrange

    Arrange the duck with various boiled vegetables such as peas, cauliflower, Brussels sprouts and mashed potatoes. Serve without sauce or with chilled horseradish sauce.

Changes from the original

Measurements are modernized (gr → g, teske → tsp). Saltpeter is kept in the transcription but marked in the ingredient list as optional/can be omitted in a modern kitchen. The steps are numbered and the language modernized; the 3-day cure and gentle simmering are unchanged.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 272) → Modernisert~77% av teksten endretfjernetlagt til
1 and stk and. 100 gr. sukker g sukker. 1 teske ts salpeter salt. Anden plukkes, svides, renses (kan utelates i moderne tilberedning). grovt salt (til innstopping og vaskes pakking). kokte grønnsaker (erter, blomkål, rosenkål, potetpuré). Plukk, svi, rens og vask anden omhyggelig, tørres og indgnides indvendig med sukkeret, blandet tørk den godt.. Bland sukkeret med salpeteren. Gnides derpaa salpeteren og gni anden godt inn innvendig. Gni den deretter utvendig med sukkeret og stoppes sukker.. Stopp anden fast indi innvendig med grovt kjøkkensalt. Anden stilles opreist salt. Sett den oppreist i en krukke og pakkes pakk den helt med kjøkkensalt. Staar saaledes inn i grovt salt.. La anden stå slik i 3 døgn, optages, avskylles døgn.. Ta anden opp, skyll den av i varmt vand vann og sættes over ilden legg den i kokende vand; smaakoker, vann. La den småkoke til den er mør, ca. 1 1/2—2 1½–2 timer efter størrelsen. Anden anrettes alt etter størrelsen.. Anrett anden med forskjellige kokte grønsaker, grønnsaker som erter, blomkaal, rosenkaal blomkål, rosenkål og potetespuré. potetpuré. Serveres uten saus eller med frossen pepperrotsaus. And kan ogsaa saltes som gaas (se side 265).

Note til Modernisert

Mål er modernisert (gr → g, teske → ts). Salpeter er beholdt i transkripsjonen, men i ingredienslisten merket som valgfritt/kan utelates i moderne kjøkken. Trinnene er nummerert og språket modernisert; salting i 3 døgn og småkoking er uendret.

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Frequently asked questions

How long does the duck need to cure in salt?
The duck is rubbed with sugar mixed with saltpeter, stuffed with coarse kitchen salt and packed completely in salt in a crock. It sits like this for 3 days before being rinsed in warm water and cooked.
How long should the duck cook?
It is placed in boiling water and simmered gently until tender, about 1½–2 hours depending on the size.
What is it served with?
The duck is arranged with various boiled vegetables such as peas, cauliflower, Brussels sprouts and mashed potatoes. It is served without sauce or with chilled horseradish sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 272. It also notes there that duck can be salted the same way as goose.

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