Duck, Roast

Ingredients

• two small young ducks
• half a pound of onions
• a teaspoonful of powdered sage
• three tablespoonfuls of bread-crumbs
• the liver of duck
• pepper
• salt

Method

1. 1

   Prepare the duck by plucking, singeing, and emptying.

2. 2

   For stuffing, mix onions, sage, bread-crumbs, minced liver, pepper, and salt.

3. 3

   Stuff the duck and roast before a brisk fire, basting often.

4. 4

   Serve with brown gravy and apple sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 473. The excerpt below is the record exactly as published.

Duck, Roast.— This universal favourite requires no praise. Without entering into the question of the best duck, we say at once, take a young farm-yard duck fattened at liberty, but cleansed by being shut up two or three days and fed on barley-meal and water. Two small young ducks make a better dish than a large, handsome, hard-fleshed drake, which, as a rule, is best fit for a stew, or to be cooked en braise {sec Duck, Braised). If the poul- terer does not prepare the duck, it must be plucked, singed, and emptied ; the feet scalded, skinned, and twisted round on the back of the bird ; head, neck, and pinions cut off, the latter at the first joint, and all skewered firmly to give the breast a nice plump appear- ance. For the stuffing, take half a pound of onions, a tea-spoonful of powdered sage, three table-spoonfuls of bread-crumbs, the liver of duck parboiled and minced with pepper, salt, and cayenne. Cut the onions vcty fine, throw boiling water over them, and cover for ten minutes ; drain through a gravy strainer, and add the bread-crumbs, minced liver, sage, pe2>per and salt to taste ; mix, and put it inside the duck. This quantity is for one duck ; more onion and sage may be added, but we recommend the above as a delicate compound not likely to disagree with the stomach. Let the duck be hung a day or two

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