Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Roast Duck with Chestnuts

A classic recipe from Schonberg Erken's Stor kokebok (1914): a duck rubbed with salt and pepper, covered with pork slices, pot-roasted in butter about 1 1/2 hours, and served with pan-juice gravy thinned with bouillon and cream, and chestnuts boiled in bouillon around the duck.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 270 (falt i det fri)

Be the first to rate

About the dish

From the chapter "Poultry and Game" in Henriette Schonberg Erken's "Stor kokebok" (1914). One of several roast ducks with French names - here the classic combination of duck and chestnuts, which belonged to the festive dinners of autumn and winter.

How to make it

  1. 1

    Prepare the duck

    Clean the duck well and rub it inside and out with salt and pepper.

  2. 2

    Cover with pork

    Lay the pork slices over the duck breast.

  3. 3

    Roast in the pot

    Brown the duck in the butter in a roomy pot, put on the lid, and let it roast over low heat for about 1 1/2 hours, until it is tender and has a nice golden-brown color. Baste with the pan fat along the way.

  4. 4

    Make the sauce

    Take the duck out and keep it warm. Whisk the pan-juice gravy over the heat, thin with a little bouillon and a little cream, and bring to a boil. Serve the sauce separately or pour it over the duck on the platter.

  5. 5

    Boil the chestnuts

    Blanch the chestnuts, peel off both the outer and inner shell, and boil them in bouillon with a little pepper until tender.

  6. 6

    Arrangement

    Place the duck on a warm platter and arrange the chestnuts around it.

Changes from the original

Quantities have been specified where the original only mentions the ingredient (pork, bouillon, cream). "Pork" is interpreted as fresh sliced side pork/bacon. The roasting is described in a pot as in the original, with modern time and temperature notes. The chestnut amount of 1/2 kg has been read out of the broken OCR text.

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.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 270) → 1949 (korrekturlest, s. 301)~88% av teksten endretfjernetlagt til
1 and salt pepper flesk 100 gr. smør buljong 1/2 kg. kastanjer. Anden rengjøres, gnides ind- inn og utvendig med pepper og salt; dækkes med fleskeskiver og salt, stekes i smør i gryte; lok paa gryten. Steker ca. meget varm ovn. Når den begynner å brunes, dryppes den med den kokende buljong litt efter litt; når anden har stekt 1 1/2 time, tilsettes den brune saus, stekes videre ca. ½ time eller til den kjendes mør er ganske mør. Sausen siles, irøres kjøttgeléen, innkokes i 5 minutter, tilsettes saft av 2 appelsiner og har en pen gulbrun farve. saft av ½ sitron. Sausen vispes over ilden, spædes varmes igjen efterat saften er kommet i, men skal ikke koke. Anden glaseres, d. v. s. overhelies med litt buljong og litt fløte, hvorefter den enten serveres særskilt eller heldes over anden paa fatet. Kastanjerne forvelles, avskalles sausen og kokes settes i buljong, tilsat litt pepper; koker, varm ovn, til kastanjerne er møre. Kastanjerne lægges omkring anden paa fatet. der har dannet sig en gyllen hinne over det hele.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the duck roast?
About 1 1/2 hours in a pot with a lid, or until it feels tender and has a nice golden-brown color. Total time with preparation is around 130 minutes.
How are the chestnuts prepared?
1/2 kg chestnuts are blanched and shelled, then boiled in bouillon with a little pepper added until tender. They are arranged around the duck on the platter.
Why is the duck covered with pork slices?
The pork slices are laid over the duck during roasting in butter so the meat stays moist and takes on color. The duck is first rubbed inside and out with salt and pepper.
How is the sauce made?
The pan juices are whisked over the heat and thinned with a little bouillon and a little cream. It is served either separately or poured over the duck on the platter.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!