dinner
Roast Duck
From The household cook book, 1902
Serves 4
Time, 20 to 40 minutes.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 118. The excerpt below is the record exactly as published.
ROAST DUCK — Choose ducks that are plump, and have yellow- ish feet; dress like other poultry, taking care to get off all the down. Fill the body with seasoned dressing, sew up, and bake or roast, bast- ing often. Time, 20 to 40 minutes. They are often parboiled before being baked, as that lessens the strong taste. They can also be stuffed with apples which absorb the strong taste and should not be eaten on that account. Celery should be served with roast duck
Cook this with the app: pantry check, scaling, and the assistant.