Roast Duck

Ingredients

• a duck
• a dozen small, sour apples

Method

1. 1

   Prepare duck and apples, place in a baking pan, brown quickly in a hot oven, then moderate heat and cook until apples are tender.

2. 2

   Baste regularly.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 36. The excerpt below is the record exactly as published.

ROAST DUCK Soak a pint of stale bread crumbs in cold water, and squeeze them quite dry by wringing them in a clean towel; chop fine a tablespoonful each of parsley and onion, and a level teaspoon- ful each of thyme, marjoram and sage; peel, slice, boil and mash through a colander a pint of potatoes; when all these ingre- dients are ready, put them over the fire in a frying-pan con- taining two tablespoonfuls of hot Cottolene; season them with a heaping teaspoonful of salt and a saltspoontul of pepper; stir them until they are scalding hot, then remove the pan from the fire, quickly stir in the yolks of two raw eggs, and use the force-meat for stuffing the duck. Notice that, in frying with Cottolene, this fat will brown before it begins to smoke; the test of heat is to drop into the hot fat a crumb of bread, and fry as soon as the bread browns. ROAS DEDUCE Val eer Ps oy Pluck and singe a duck, draw it without breaking the intes- tines; wipe it with a wet towel and lay it in a baking-pan; wipe a dozen small, sour apples

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