Roast Duck

Ingredients

• the skin back from the slit that has been made in the neck, wash, and put the liver inside
• one salt-spoonful of salt
• half as much pepper
• two tablespoonfuls of broth
• the juice of two oranges
• the peel of one cut into strips
• the juice of half a lemon
• one gill of Madeira
• a liqueur glass of curaçao
• one tablespoonful of butter
• one teaspoonful of flour

Method

1. 1

   Truss the legs with a trussing-needle close to the body, fold the wings on the back, and dust with salt and pepper.

2. 2

   Butter a baking-pan well, place the duck in it with broth, and cover with a well-buttered piece of white paper.

3. 3

   Cook in a hot oven for thirty minutes.

4. 4

   Remove and keep warm.

5. 5

   Add the juice of oranges, orange peel, lemon juice, Madeira, and curaçao to the gravy in the roasting-pan.

6. 6

   Cook for ten minutes.

7. 7

   Finish with butter blended with flour, mix with the gravy without cooking, and serve hot in a sauce-boat.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 317. The excerpt below is the record exactly as published.

the skin back from the slit that has been made in the neck, wash, and put the liver inside. Truss the legs with a truss- ing-needle close to the body, fold the wings on the back, and dust all over one salt-spoonful of salt and half as much pepper. Butter a baking -pan well. Place the duck in it, with two table - spoonfuls of broth, and cover with a well-buttered piece of white paper. Cook in hot oven for thirty minutes. Remove it, put on platter, and place where it will keep warm. Add to the gravy in the roasting-pan the juice of two oranges and the peel of one cut into strips ; also the juice of half a lemon, one gill of Madeira, and a liqueur glass of cura£oa. Cook in the oven for ten minutes. Now add, as a finish, one table-spoonful of butter blended well with one teaspoonful of flour

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