Mexican Duck

Ingredients

• one fat duck
• one cup of water
• another cup of onion juice
• a whole pint of native sherry
• a quarter pound of butter
• half that much olive oil
• half a teaspoon of red cayenne
• a whole tablespoon of dried marjoram

Method

1. 1

   Tie bay leaves over the duck, soak in a mixture of water, onion juice, sherry, butter, olive oil, cayenne, and marjoram.

2. 2

   Grill and baste frequently.

3. 3

   Finish in a roasting pan with remaining liquid.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 61. The excerpt below is the record exactly as published.

Mexican Duck. The bigger and tenderer the better, so one fat duck is always a good buy; it costs about one-third less than chicken. Or you might get a better bargain in two small ones, although there'll be more bone to throw away. Whichever you choose, tie bay leaves over their protruding bay windows, dip 'em in a bath made with one cup of water and another of onion juice, chant a line of " California, here we come!" and dump in a whole pint of native sherry to keep the ducks contented. A quarter pound of butter will do to start things spluttering nicely and half that much olive oil, say a wine- glassful, to give that foreign smack. Besides salt and black pepper, half a teaspoon of red cayenne goes in and a whole tablespoon of dried marjoram

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