Frenchdinner
Duck Roasted
From La cuisine creole, 1885
Serve with brown duck sauce No. 1.
Presented as published in 1885. 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
346Calories
9 gProtein
79 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories346 kcal
Protein9.2 g
Carbohydrates79 g
Fiber9.4 g
Sugars3.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium34 mg
Potassium1913 mg
Calcium61 mg
Iron3.6 mg
Magnesium106 mg
Phosphorus256 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate67 mcg
Choline54 mg
Caffeine0 mg
Water592 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 32. The excerpt below is the record exactly as published.
DUCK EOASTED. Pick, draw and singe the duck ; wash it out caref ully and stuflf it with potatoes, mashed with butter, onions, and parsley. Put it down to a good flre or in a hot oven, pour in a cup of water
Cook this with the app: pantry check, scaling, and the assistant.