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Roast Duck with Olives (caneton aux olives)

Erken's recipe for roast duck with olives (caneton aux olives) from Stor kokebok 1914, pp. 269–270: duck stuffed with apples and blanched prunes, rubbed with liver, roasted 1½–2 hours in a hot oven while basted with meat stock, served with French-fried potatoes, lettuce leaves, apple slices, olives, and reduced pan juices or olive sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 269 (falt i det fri)

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About the dish

The recipe appears in the chapter on poultry and game, right after Erken's introduction on duck: "Ducks are best in autumn and winter, from September to February… In summer they should hang 1 to 2 days, in winter 5–6 days. One duck serves 4 to 5 people."

How to make it

  1. 1

    Prepare the duck

    Clean the duck and rub the inside with salt and pepper.

  2. 2

    Stuff the duck

    Stuff the duck with pieces of apple and blanched prunes. Sew or truss it closed.

  3. 3

    Rub with liver

    Rub the outside of the duck with a piece of the liver; it gives a nice color and a piquant flavor.

  4. 4

    Roast

    Place the duck in a very hot oven. Once it begins to brown, baste it little by little with the boiling stock. Roast for 1½–2 hours.

  5. 5

    Crisp skin

    Pour a couple of tablespoons of cold water over the duck a quarter of an hour before it is done; this makes the skin crisp and tender.

  6. 6

    Plating

    Place the duck on a warm platter and surround it with French-fried potatoes, lettuce leaves, blanched apple slices, and olives. Cut the olive flesh from the pits in a spiral.

  7. 7

    Sauce

    Serve with the reduced pan juices or olive sauce. The olive pits can be simmered in a little water, and that liquid used in the sauce.

Changes from the original

Quantities are given in modern units (g, dl, l) and the language of the method has been modernized. Maggi bouillon cubes are kept as an alternative to meat stock. The number of olives and the amount of garnish greens are not given in the original and therefore appear without a quantity.

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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. 269) → 1949 (korrekturlest, s. 300)~36% av teksten endretfjernetlagt til
(Caneton aux olives.) 1 and 250 gr. epler 150 gr. svisker 1 l. kjøtkraft eller vand og 4 maggibuljongterninger kjøttkraft salt pepper. pepper ½ sitron. Anden rengjøres, gnides ind i inni med pepper pepper, salt og salt, fyldes sitronsaft, fylles med epler og forvellede svisker. Gnides Gnis utvendig med et stykke av leveren; dette gir anden en pen farve og pikant smak. Anden sættes settes i meget varm ovn. Naar Når den begynder at begynner å brunes, dryppes den med den kokende kraft litt efter litt. Stekes i 1½—2 timer; overheldes overhelles et par spiseskeer spiseskjeer koldt vand vann et kvarter kvartal før den er færdigstekt; ferdigstekt; dette gjør skorpen sprød sprø og mør. Anden lægges legges op paa på varmt fat, omgives serveres med franske poteter, salatblade, forvellede epleskiver og oliven. Olivenkjøttet skjæres som en spiral av stenene. Serveres med den indkokte innkokte sky eller olivensaus. Olivenstenene kan kokes ut i litt vand, vann, dette benyttes i sausen.

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Frequently asked questions

How long should the duck be roasted?
The duck is roasted 1½–2 hours in an oven that starts out very hot. It is basted with boiling stock little by little once it begins to brown.
What is the duck stuffed with?
With 250 g of apples and 150 g of blanched prunes. The duck is first rubbed with salt and pepper.
Why is the duck rubbed with liver, and how does the skin become crisp?
The outside of the duck is rubbed with a piece of the liver to give a nice color and a piquant flavor. A quarter of an hour before it is done, a couple of tablespoons of cold water are poured over it so the skin becomes crisp and tender.
How is the dish served?
On a warm platter surrounded by French-fried potatoes, lettuce leaves, blanched apple slices, and olives – the olive flesh cut as a spiral from the pits – with the reduced sauce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 269.

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