Roast Duck

Ingredients

• Prepare duck as usual
• % pint cold water
• pepper
• salt
• 1 tablespoon currant jelly
• 2 tablespoons of sherry wine

Method

1. 1

   Prepare duck and put in roasting pan with cold water; season with pepper and salt.

2. 2

   Bake in a hot oven.

3. 3

   Make a dressing with chestnuts, prepare in skillet, then stuff the duck.

4. 4

   Baste frequently with butter moistened with hot water.

5. 5

   Serve with slices of lemon and gravy enriched with currant jelly and sherry wine.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 48. The excerpt below is the record exactly as published.

Prepare duck as usual and put in roasting pan with % pint cold water; season with pepper and salt. Bake in a hot oven. Make a dressing with chestnuts, prepare in skillet, then stuflf the duck. Baste frequently with butter moistened with hot water. Serve on a hot dish with slices of lemon and have in gravy boat a feravy enriched with 1 tablespoon currant jelly and 2 tablespoons of sherry wine. Stewed Duck. Prepare duck by cutting them same way as for chicken fric- assee. Cut a few thin slices of salt pork and place in bottom of stewpan, then place on pieces of duck, cover and stew slowly 1 hour. Season with salt and pepper and a little green sage finely minced, Vo of small onion chopped. Stew 39 minutes longer, theti add 1 heap- ing tablespoon of browned fiour made into a paste with cold water. Let it boil up, then serve with plum jelly or French peas. Chicken and Macaroni. Boil chicken until tender, then remove all bones and mince the meat fine. Take ^ pound of macaroni, break into pieces'^ inch long and cook in salted water until tender. Butter a deep pudding dish and cover with the layer of the macaroni, then a layer of chicken, bits of butter, pepper and salt, then a little chicken stock to moisten ; add another layer of the macaroni and another of chicken KENTUCKY KECEIPT BOOK. 81 with butter until all has been used. Pour over the whole 1 cup of rich cream and bake 30 minutes. Serve on a hot platter. Boast Duck. Pick the duck, draw, cleanse thoroughly and dry. Place duck in baking pan with % pint of cold water, season with pepper and salt

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