Roast Duck

Ingredients

• Duck
• two or three onions
• six or eight sage leaves
• one ounce of butter
• handful of bread crumbs
• two pinches of salt
• two small pinches of pepper

Method

1. 1

   Stuff the duck with a stuffing prepared as follows: Cut onions and sage leaves, blanch each separately for five minutes, drain and chop finely.

2. 2

   Put in a stewpan with butter, salt, and pepper.

3. 3

   Simmer gently for ten minutes, stirring.

4. 4

   Add bread crumbs and stir for two minutes more; the stuffing is then ready.

5. 5

   Truss the duck and roast for twenty or thirty minutes before a brisk fire.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 118. The excerpt below is the record exactly as published.

Roast Duck . 269 ROAST DUCK. Ingredients. Duck. Onions. Sage. Bread-crumbs. Stuff the duck with a stuffing prepared as follows : — 2. Take two or three onions, say six ounces. 2. Cut them in slices, with six or eight sage leaves. 3. Blanch each separately for five minutes. 4. Drain and chop them finely. 5. Put the whole in a stewpan, with one ounce of butter, two pinches of salt, and two small pinches of pepper. 6. Simmer gently for ten minutes, stirring with a wooden spoon. 7. Add a handful ot bread crumbs

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