Duck, Wild, Roast

Ingredients

• wild duck
• a pint of water
• half a pint of veal gravy
• a slice of the end of a lemon or orange
• an onion
• three or four leaves of basil
• a glassful of port wine
• the juice of a Seville orange or lemon

Method

1. 1

   Pluck and draw the duck, wipe it clean, and prepare it for roasting.

2. 2

   Roast before a brisk fire, baste with butter, and dredge with flour.

3. 3

   Make gravy by boiling necks and giblets in water, or use veal gravy with lemon, onion, basil, and spices.

4. 4

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 475. The excerpt below is the record exactly as published.

Duck, Wild, Roast.— The essentials to be observed in roasting wild duck are, first, to keep the gravy well in the breast of the bird, and, next, not to lose the flavour through over-dressing. Pluck and draw carefullj', wipe out the inside with a clean cloth, cut off the head and neck, and scald the feet, which are either to be rested on each side of the breast or trussed like those of a fowl. Put the duck before a brisk fire for five minutes to bro'^Ti the outside and protect the gravy, then baste plentifully with butter till done. Dredge with flour to give it a nice frothy appearance, and serve with a gravy in the dish, or in a tureen, if preferred. Make a gravy as follows : — Boil down the necks and gi/zards in a pint of water till reduced to half a pint, or take half a pint of veal gravy, add to it a slice oti: the end of a lemon or orange, an onion, three or fom- leaves of basil, a blade of mace, and a little pepper and salt ; boil all together, strain, and add a glassful of port wine and thr juice of a Seville orange or lemon

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