Mallard Duck, Roasted

Ingredients

• 2 mallard ducks
• 1 ounce butter
• 1 even teaspoonful salt
• a little pepper

Method

1. 1

   Pick, draw, and singe ducks.

2. 2

   Wipe inside, truss, season with salt and pepper, spread butter, and roast in a hot oven for 25 to 30 minutes, basting frequently.

3. 3

   Untruss and serve on a hot dish, garnished with watercress and lemons.

4. 4

   Serve with gravy.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 291. The excerpt below is the record exactly as published.

1 ounce butter in a saucepan, add 1 tablespoonful fine-chopped shallot, 1 gill of fine-chopped mushrooms, 1 even teaspoonful salt, 7, even teaspoonful pepper, % teaspoonful nutmeg, cook 5 minutes ; add 1 tablespoonful fiour, stir and cook 2 minutes; add 3 gills of the broth mentioned above, 1 gill of white wine, Ys gill of fine-cut cooked ham, a little beef extract, and a small bouquet, cook 5 min- utes ; then remove the bouquet, add 1 tablespoonful lemon juice, put the duck into a round pau, pour over the sauce, cook 5 minutes. Dress the salmis on a hot dish and decorate with 6 slices of bread out triangle shape and fried a delicate brown in butter. Mallard Dnck^ Boasted.— Pick, draw, and singe 2 mallard ducks, wipe out the inside with a cloth, truss them the same as GAMB. 438 canyasbacks, season with salt and a little pepper

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