Roast Duck

Ingredients

• Clean, wash and wipe the duck
• a little sage
• a minced shallot
• the giblets
• currant or grape jelly

Method

1. 1

   Stuff and sew up the duck, reserving giblets for gravy.

2. 2

   Roast for about an hour, basting well.

3. 3

   Make a crust of flour and water, roast for half an hour, then remove crust to brown.

4. 4

   Skim gravy, add giblets, shallot, and browned flour.

Nutrition per serving

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 40. The excerpt below is the record exactly as published.

roast duck. Serve with cranberry or apple sauce. ROAST DUCK. Clean, wash and wipe the duck very carefully. To the usual dressing add a little sage (powdered or green), and a minced shal- lot. Stuff and sew up as usual, reserving the giblets for the gravy. If the fowl is tender it will not require more than an hour to roast. Baste well. Make a crust of flour and water and spread over the duck, and roast half an hour. Before it is done, take the crust off and brown. Skim the gravy before putting in the giblets and thickening. The giblets should be stewed in a very little water, then chopped fine, and added to the gravy in the dripping-pan, with a chopped shallot and a spoonful of browned flour. Serve with currant or grape jelly. Birds should be carefully plucked or skinned, drawn, wiped clean, and all shot removed. Game should not be washed, un- less absolutely necessary for cleanliness. With care in dressing, wiping will render them perfectly clean. If necessary to wash, do it quickly and use as little water as possible. The more plainly all kinds of game are cooked, the better they retain their fine flavor. They require more brisk fire than poultry, but take less time to cook. Their color, when done, should be a fine brown color. Broiling is a favorite method of cooking game, and all birds are exceedingly nice roasted. To broil, split down the back, open and flatten the breast by covering with a cloth and pound- ing; season with pepper, and lay the inside first upon the gridiron; turn as soon as browned, and when almost done, take off, place on a platter, sprinkle with salt, and serve at once. The time re- quired is usually about twenty minutes. To lard game, cut fat salt pork into thin, narrow strips, thread a larding-needle with one of the strips, run the needle under the skin, through, so that the ends of the strips exposed will be of equal length. The strips should be about one inch apart. Many prefer tying a piece of bacon on the breast instead. Pigeons should be cooked a long time as they are usually quite lean and tough, and they are better to lie in salt water half an hour, or to be par-boiled in it for a few moments. They are nice roasted or made into a pie. Squirrels should be carefully skinned and laid in salt water a short time before cooking; if old, par-boil. They are delicious broiled, and are excellent cooked in any way with thin slices of bacon. Venison requires more time for cooking than beefsteak. 70 GAME. The haunch, neck, shoulder and saddle should be roasted; roast or broil the breast, and fry or broil the steaks. Nearly all wild ducks are liable to have a fishy flavor. Before roasting them, guard against this by par-boiling them with a small carrot, peeled, put within each. This will absorb the un- pleasant taste. An onion will have the same effect, but unless you use it in the dressing, the carrot is preferable. The garnishes for game are fresh or preserved barberries, currant jelly, sliced oranges, and apple sauce. KOAST DUCK. Par-boil, as above directed; throw away the carrot or onion, lay in fresh water half an hour; stuff with bread crumbs seasoned with pepper, salt, sage and onion, and roast until brown and ten- der, basting for half the ti:ne with butter and water, then with the drippings. Add to the gravy, when you have taken up the duck, a tablespoonful of currant jelly and a pinch of cayenne pepper. Thicken with browned flour, and serve in a tureen. STEWED DUCK. Par-boil ten minutes, when you have drawn them, and put in a raw carrot or onion. Lay in very cold water for half an hour; cut into joints, pepper, salt and flour them. Have ready some butter in a frying-pan, and fry them a light brown; put them in a sauce-pan and cover them with gravy made of the giblets, neck and some bits of lean veal; add a minced shallot

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