Roast Duck

Ingredients

• Roast duck
• serve with currant jelly
• serve with apple sauce
• serve with green peas

Method

1. 1

   Ducks are dressed and stuffed in the same manner as goose.

2. 2

   Young ducks should roast for twenty-five to thirty minutes; full-grown for an hour or more with frequent basting.

3. 3

   Serve with currant jelly, apple sauce, and green peas.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 94. The excerpt below is the record exactly as published.

serve with currant jelly. Roast Goose. The goose should ‘not be more than eight months old, and the fatter the more tender and juicy the meat. <A ‘‘ green” goose (four months old) is the choicest. Kill at least twenty-four hours before cooking; cut the neck vlose to the back, beat the breast-bone flat with a rolling-pin, tie the wings and legs securely, and stuff with the following mixture: three pints bread crumbs, six ounces butter or part butter and part salt pork, two chopped onions, one tea-spoon each. of sage, black pepper and salt. Do not stuff very full, and stitch openings firmly together to keep flavor in and fat out. If the goose is not fat, lard it with salt pork, or tie a slice on the breast. Place in a baking-pan with a little water, and baste frequently with © salt and water (some add onion and some vinegar), turning often so_ that the sides and back may all be nicely browned. When nearly done baste with butter and a little four. Bake two hours, or more if old; when done take from the pan, pour off the fat, and to the ean gravy left add the chopped giblets which have previously been stewed till tender, together with the water they were boiled in; thicken with a little flour and butter rubbed together, bring to a boil, and serve with currant jelly. Apple sauce and onion sauce are proper accompaniments to roast goose.—Mrs. J. H. Shearer. ; 6 ELD Nes oO Me sie 6. cy) Roast Ducx., Ducks are dressed and stuffed in the same manner as above. ‘Young ducks should roast from twenty-five to thirty minutes; full- grown for an hour or more with frequent basting. Some prefer them underdone, served very hot, but thorough cooking will prove ‘more generally palatable. Serve with currant jelly, apple sauce, and green pease. If old, parboil before roasting. Place the remains of a cold roast duck

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