God save Donald Duck, vaudeville and variety

[sovay]

For New Year's Day, we had lasagna, so tonight I'm making duck à l'orange. I was almost tempted to attempt the eighteenth-century version translated here, but instead I'm just going with the recipe from a 1943 issue of Gourmet (partly because I had already started it by the time I thought to throw "caneton à l'orange" into Google . . .). Have I mentioned how truly unhappy I am that the magazine has been shut down by Condé Nast and its subscription replaced with Bon Appétit, which is really not the same? It's enough to make me worry about The New Yorker. And if anything happens to Cook's Illustrated, I'll hurt someone.

Right. I have to start the Indian pudding. (I'm also experimenting with desserts. Last night was gingerbread with pears, very dark and not sweet.) Things of actual interest later on.

Comments

[strange-selkie.livejournal.com]

The milk cooks down forever and is, in effect, the brown and sweet part of the dish. Indian pudding is my favorite dessert when made with golden syrup instead of molasses and served with custard sauce. Also, fresh nutmeg a must. Also, more salt than it says. Also also also, should it fail, it comes nicely in a tin from the Vermont Country Store.

[sovay]

Indian pudding is my favorite dessert when made with golden syrup instead of molasses and served with custard sauce.

We just used whipped cream. I will definitely try a batch with golden syrup; I've had a lot of success with it in pies etc.

Also also also, should it fail, it comes nicely in a tin from the Vermont Country Store.

Thanks. This recipe did not fail, but it could have used more spices; I liked the addition of sliced apples prescribed by this version, but I would probably still add more cornmeal next time.