Baked Duck
From Royal cook book, 1930
Presented as published in 1930. 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
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 43. The excerpt below is the record exactly as published.
Baked Duck Clean as for chicken. If stuffed, add dressing; sew up and place on rack in roasting pan. Sear in hot oven at 450° IF. Reduce heat and finish cooking, see table (page 38). After 30 minutes pour off some of the fat in roasting pan and use hot water or orange juice for the basti
Cook this with the app: pantry check, scaling, and the assistant.