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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 303)~73% of the text changedremovedadded
(Canard salé.) 1 stk and. and 100 g sukker. gr. sukker 1 ts teskje salpeter (kan utelates i moderne tilberedning). grovt salt (til innstopping og pakking). kokte grønnsaker (erter, blomkål, rosenkål, potetpuré). Plukk, svi, rens salt. Anden plukkes, svies, rengjøres og vask anden vaskes omhyggelig, tørres og tørk den godt.. Bland sukkeret inngnis innvendig med salpeteren og gni anden godt inn innvendig. Gni den deretter sukkeret, blandet med salpeteren. Gnis derpå utvendig med sukker.. Stopp anden sukkeret og stoppes fast innvendig inni med grovt salt. Sett den oppreist kjøkkensalt. Anden stilles opreist i en krukke og pakk den pakkes helt inn i grovt salt.. La anden stå med kjøkkensalt. Står slik i 3 døgn.. Ta anden opp, skyll den av døgn, optas, skylles i varmt vann og legg den settes over varmen i kokende vann. La den småkoke vann; småkoker til den er mør, ca. 1½–2 i ½—2 timer alt etter størrelsen.. Anrett anden efter størrelsen. Anden anrettes med forskjellige kokte grønnsaker grønnsaker, som erter, blomkål, rosenkål og potetpuré. Serveres uten saus eller med frossen pepperrotsaus. And kan også saltes som gås.

Note on Modernised

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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