Frenchdinner
Roast Duck
From The easiest way in housekeeping and cooking, 1881
Serve with currant jelly.
Presented as published in 1881. 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
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 83. The excerpt below is the record exactly as published.
Roast Duck. After cleaning, stuff as in rule given for poultry dress- ing, and roast, — if game, half an hour; if tame, one hour
Cook this with the app: pantry check, scaling, and the assistant.