Baked Ducks
From Cooking and castle-building, 1880
Cook ducks as soon as possible after they are shot for best flavor.
Presented as published in 1880. 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 Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 53. The excerpt below is the record exactly as published.
a pair of canvas-backs for which he paid $10 ; but she didn't think them as good as a pair of tame ducks she could buy in her own town for ten shillings. I asked her how she cooked them. She said she stuffed them with bread dressing, seasoned with onion, and baked them an hour and a half
Cook this with the app: pantry check, scaling, and the assistant.