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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)

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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.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 270) → Modernised~83% of the text changedremovedadded
1 stk and salt (ca. 2 kg, renset). 2 ts salt. 1 ts pepper flesk (nykvernet). 100 gr. smør g sideflesk i skiver (eller bacon). 100 g smør. 4 dl buljong 1/2 kg. (til saus og kastanjer). 500 g kastanjer. Anden rengjøres, gnides ind- 1 dl fløte (til sausen). Rens anden godt og utvendig med pepper gni den inn- og salt; dækkes utvendig med fleskeskiver salt og stekes pepper.. Legg fleskeskivene over andebrystet.. Brun anden i smør smøret i gryte; lok paa gryten. Steker en romslig gryte, legg på lokket og la den steke ved svak varme i ca. 1 1/2 time eller time, til den kjendes er mør og har en pen gulbrun farve. Sausen vispes fin gyllenbrun farge. Øs stekefettet over ilden, spædes underveis.. Ta anden ut og hold den varm. Visp skysausen over varmen, spe med litt buljong og litt fløte, hvorefter den enten serveres særskilt fløte og kok opp. Server sausen for seg eller heldes hell den over anden paa fatet. Kastanjerne forvelles, avskalles på fatet.. Forvell kastanjene, skrell av både ytre og kokes indre skall og kok dem i buljong, tilsat buljong med litt pepper; koker, pepper til kastanjerne de er møre. Kastanjerne lægges omkring møre.. Legg anden paa fatet. på varmt fat og legg kastanjene rundt.

Note on Modernised

Mengder er presisert der originalen bare nevner ingrediensen (flesk, buljong, fløte). «Flesk» er tolket som fersk sideflesk/bacon i skiver. Stekingen er beskrevet i gryte som i originalen, med moderne tids- og temperaturangivelser. Kastanjemengden ½ kg er lest ut av den brutte OCR-teksten.

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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.

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