Redhead Duck, Roasted

Ingredients

• 2 fine redhead ducks
• 1 tablespoonful seasoning salt
• 1/2 ounce butter
• 4 ounces fine-cut larding pork
• 2 tablespoonfuls water

Method

1. 1

   Prepare ducks as for canvasback.

2. 2

   Season with salt, put butter inside, truss, and lay in a roasting pan.

3. 3

   Fry larding pork until yellow, strain, and pour over ducks with water.

4. 4

   Roast in a hot oven for 20 to 25 minutes.

5. 5

   Serve with fried hominy or bread croutons and crab-apple or currant jelly.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 290. The excerpt below is the record exactly as published.

2 ounces butter with the juice of Yt lemon, Yt teaspoonful grated nutmeg, 1 teaspoonful fine-chopped parsley ; spread this over the ducks, garnish with water cress, and serve with buttered toast. Bedhead Dnek^ Boasted. — Select a fine pair of redhead ducks, pick, singe, and draw them the same as the canyasback duck, wipe out the inside with a cloth, or wash them quickly in cold water and dry ; season the ducks with 1 tablespoonful seasoning salt evenly distributed inside and outside ; put Yt ounce butter into each duck, truss them neatly, and lay them in a roasting pan. Place a pan with 4 ounces fine-cut larding pork over the fire, and fry till the pork turns yellow ; then remove and strain ; pour 2 tablespoon- fuls of this melted pork over each duck and 3 tablespoonfuls water

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