Roast Duck
From Table Talk's illustrated cook book, 1906
Presented as published in 1906. 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 Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 18. The excerpt below is the record exactly as published.
ROAST DUCK. The roast duck which is illustrated is not stuffed, a small onion and a stalk of celery being placed in the cavity to give a slight flavor. It is trussed ROAST DUCK. in the same way as directed for turkey, and roasted in a very hot oven until the joints could be easily separated. Blood oranges are used for garnish
Cook this with the app: pantry check, scaling, and the assistant.