Fricasseed Duck

The Successful Housekeeper Manual of Universal Application, Especially Adapted to the Every Day Wants of American Housewives; Embracing Several Thousand Thoroughly Tested and Approved Recipes, Care and Culture of Children, Birds and House Plans; Flower and Window Gardening etc,; With Many Valuable hints on Home Decoration by M.W. Wllsworth & F. B. Dickerson 1882

While I was employed by the Minnesota Historical Society I started reading through the entire cookbook collection there - I believe I made it through about 250 before I left. This was my favorite old cookbook. I wrote down the name but became convinced I would never find it for a reasonable price. I consistently found it for $75 - eventually I found it for $30 and snatched it up.

I found duck for sale at the Farmer's Market on Saturday. Unfortunately he had run out but promised to butcher us one if we came back on Sunday - which we did.

I will first type the recipe as it is in the book - followed by my interpretation. I decided to cut the duck in half and cook two separate recipes with it.

Did I like it? Yes - I would describe it as simple, homey and plain old good food.

Original Recipe: Most people think a duck must be roasted, but try this once instead: Cut a mallard or red duck into four quarters; chop an onion fine, and put all into a pot; cover with water, and add more as it boils away. Stir a little celery seed, or celery chopped up fine, three or four strips of salt pork, and when nearly done add a tablespoonful of Worcestershire sauce. Build a mound of mashed potatoes around your dish and carefully lay the contents of the fricassee in the center. Season with salt and pepper. This makes a juicy and Delicious dish.

My Interpretation: Cut a duck in half. Reserve one half for another recipe. Cut the remaining duck in half again. Place in a sauce pan with 1 chopped onion and cover with water. Bring to a boil and continue boiling for 25 minutes. Add 2 ribs of chopped celery, 1/4 tsp celery seed, and 2 strips of bacon chopped and two pinches of kosher salt. Lightly boil for 20 more minutes. Remove duck and strain the liquid in to a large bowl - skim off as much fat as you can. Return everything but the reserved fat back into the pan and add 2 tsp Worcestershire sauce.

Meanwhile boil up as many potatoes as you would like. Mash and form into a mote* on a plate. Strain liquid. Place duck and strained material inside mote add liquid to taste. Serve.

*Stephen informed me "mote" is an incorrect term - it should be an "earthen levy".