Parboiling is a technique where you place something in a pot of water, bring the water to a boil and then remove the item. Why would so many medieval recipes call for parboiling meat, especially poultry?
For things like hearts or livers, or wild game, it removed the “gamey” or “green” taste. For things like duck or chicken this isn’t necessary, they don’t taste “gamey” in a bad way.
Poultry is most often described as choleric, a hot dry humour. One of the symptoms of and abundance of choler is vomiting.
Vomiting is also one of the symptoms of food poisoning. If one first parboiled the poultry, then roasted it, you are more likely to get the bird up to temperature required for eating, than by roasting alone. Sometimes fire runs hot and will burn the outside before the bird is cooked, parboiling would help insure the duck is cooked through.
To Bake Wilde ducks. When they be fair dressed and perboiled, season them with Pepper and Salt, a few whole cloves amongst them, and Onions small minced, and sweet butter, vergious and a little sugar. A Book of Cookrye (1591)
* 1 duck
* Pepper and salt to taste
* 1/2 tsp cloves, ground
* 2 onions minced
* 2 tbsp butter
*2 tbsp verjuice
* 1 tbsp raw cane sugar
- Place whole duck into a large pot and cover with water. Heat pot on high until pot comes to boil.
- Preheat oven to 375F.
- Sprinkle duck with lots of salt, pepper and cloves.
- Mix onions, butter and sugar and stuff into cavity (or combine into a paste and spread over duck).
- Bake duck for 1 hour 30 minutes (or until internal temperature is 185F, and wings should pull away when twisted).
- Serve hot with onion stuffing.