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Baked Duck
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
11Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein1.5 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol6.4 mg
Sodium6.2 mg
Potassium23 mg
Calcium0.9 mg
Iron0.2 mg
Magnesium1.6 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.1 mcg
Choline4.5 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 488. The excerpt below is the record exactly as published.
BAKED DUCK. To cook a duck satisfactorily boil it first, until tender ; this can be determined by trying the wing, as that is always the tough part of a fowl. When tender take out, rinse in clean water, stuff and put it in the oven for about three-quarters of an hour
Cook this with the app: pantry check, scaling, and the assistant.