Roast Duck

Ingredients

• the bread crumbs
• One tablespoon butter
• one-half tablespoon flour
• one cup of stock
• one wineglass of claret
• one cup of water
• ten or twelve black olives
• one-half clove or garlic
• Small bunch of parsley
• a little thyme
• bay leaf

Method

1. 1

   Fry chopped onion until light brown, add seasoned bread crumbs and heat through.

2. 2

   Stir in egg, fill ducks, sew them up, and roast in a hot oven for 25-30 minutes, basting often.

3. 3

   For sauce, cook olives in boiling water, remove pits, and cut into pieces.

4. 4

   Rub butter and flour in a pan, add stock, water, and wine.

5. 5

   Tie garlic and herbs together, add to sauce, and cook slowly for 30 minutes.

6. 6

   Remove garlic and herbs, add olives, and cook longer.

Nutrition per serving

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 29. The excerpt below is the record exactly as published.

the bread crumbs, seasoned with salt, pepper, parsley and olives. Heat this through, then stir in the egg. Fill the ducks and sew them up. Roast them in a hot oven for about twenty- five or thirty minutes, basting often, otherwise they will be dry and tasteless. Large Canvas-back and Mallards will re- quire a little longer to cook. Serve with a sauce made as fol- lows : One tablespoon butter, one-half tablespoon flour, one cup of stock, one wineglass of claret, one cup of water, ten or twelve black olives cut fine, one-half clove or garlic. Small bunch of parsley, a little thyme and bay leaf

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