№ 3IV. nodaļa
Pildījums priekš pīlēm
Liver and lemon stuffing for duck
- Serves 4
- about 2¾ hours, with roasting
- Melnraksts · vēl nav izmēģināts
1796Pildijums preeksch pihlehm.
The book gives no quantities; the amounts below are ours.
Method
6 soļi- Trim the livers of sinews and any green patches. Chop the veal, livers and bacon very finely by hand, or pulse them in a food processor to a coarse paste. Keep it cold.
- Mix in the yolk, lemon zest, allspice, breadcrumbs and salt.
- Whisk the egg white to stiff peaks and fold it in last, gently.
- Heat the oven to 180 °C (160 °C fan). Prick the duck skin all over without piercing the meat, and salt it inside and out. Spoon the stuffing loosely into the cavity and close it with a skewer.
- Roast for 2–2¼ hours, pouring off the fat every 30–40 minutes, until the legs are tender, the skin is crisp and the centre of the stuffing reaches at least 74 °C.
- Rest for 15 minutes. Scoop out the stuffing, which slices like a soft terrine, and carve the duck.
Notes
What the book says vs. what we added
the book chops a little meat "from the breast" very finely with some goose or duck livers, and adds finely chopped bacon fat, egg yolk, chopped lemon peel, allspice, white breadcrumbs, egg white beaten to a foam and a little salt. The choice of meat, all the amounts, the oven and times are ours.
"Meat from the breast"
the book doesn't say which animal. We read it as veal breast, a usual forcemeat cut (02-022), but chicken or duck breast works too.
Livers
poultry livers can carry Campylobacter and must be cooked through. The stuffing must reach at least 74 °C in the centre, with no pink left. If you'd rather not rely on the inside of the bird, bake the stuffing in a small buttered dish at 180 °C for 35–40 minutes.
Allspice
the book's englisch gewirz (German Englisch Gewürz) is allspice.
Compare
02-077 stuffs ducks with a different mixture of gizzard, liver, beef and anchovies, without beaten egg white.
Oriģināls1796
druszin gallu no kruhts ar kahdahm sohsu- pihlu it smalki, smalki spekki, dseltenumu, sakappatas misas, , kweeschu maises , puttâs sakultu baltumu un druszin klaht.
Mūsdienu rakstībā2026
Sadrāzi drusciņ gaļu no krūts kādām zosu pīļu it , speķi, dzeltenumu, sakapātas mizas, , kviešu maizes , putās sakultu baltumu un drusciņ sāli klāt.
Sastāvdaļas9
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| gaļa no krūtsnav teikts, no kā | galla no kruhts | breast meat (veal or poultry) | |
| zosu vai pīļu aknas | sohsu jeb pihlu aknis | goose or duck livers | |
| speķissmalki sakapāts | spekkis | pork back fat or bacon | |
| olas dzeltenums | pautu dseltenums | egg yolk | |
| citrona miziņa | zitrohnu misas | lemon peel | |
| smaržīgie pipari | englisch gewirz | allspice | |
| kviešu maizes mīkstums | kweeschu maises mihkstums | fresh white breadcrumbs | |
| olas baltumssakults putās | pautu baltums | egg white | |
| sāls | sahls | salt |
Paņēmieni
- kapāt
- kult
- maisīt
- pildīt
Birkas
- pildījums
- pīle
- aknas
- subprodukti
Piezīmes
- gaļu no krūts: nav teikts, no kā; varbūt teļa krūts (sal. 02-022) vai putna krūtiņa.
- englisch gewirz: mūsdienu tekstā rakstīts kā vārdnīcā, Englisch-Gewürz (smaržīgie pipari).
- Putās sakults baltums padara pildījumu vieglu; 2. nodaļas pīļu pildījumā (02-077) tā nav.
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