Boast Duck

Ingredients

• a duck
• 1 pint of water
• 1 tablespoon of butter
• 5 tablespoons of stock
• a dash of onion
• season highly with pepper and salt

Method

1. 1

   Wash duck, rub with salt and pepper, place in roasting pan with water.

2. 2

   Dredge with flour when half done and baste often.

3. 3

   Half an hour before done, mix butter and lard in skillet, add bread crumbs, stock, and onion, season, stir until brown, stuff duck, and cook for another half hour.

4. 4

   Serve with currant jelly.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 49. The excerpt below is the record exactly as published.

Boast Duck. Wash duck and rub with salt and pepper ; put in roasting pan with 1 pint of water. When half done dredge with flour; baste often. Chie-half hour before duck is done put in a hot skillet 1 table- spoon of butter and lard mixed, enough bread crumbs for dressing, 5 tablespoons of stock, a dash of onion, season highly with pepper and salt; stir until a chestnut brown, then stuff duck and put back in pan. Cook % hour longer. Serve with currant jelly. Add any crumbs left to gravy, also giblets. To Boast Oanvas-Back Duck. Having trussed the ducks put in each a thick piece of soft bread that has been soaked in port wine; place them before a quick fire, roast 1 hour. When ready to serve pour over the juice of 1 orange, 6 82 KENTUCKY RECEIPT BOOK. juice of 1 lemon. Serve very hot with the gravy from ducks ; also have gravy in boat made with 1 tablespoon of butter

Cook this with the app: pantry check, scaling, and the assistant.