Roast Duck

Ingredients

• a pound of onions
• eighteen sage-leaves
• an ounce of butter
• an ounce of bread-crumbs
• well seasoned with salt
• well seasoned with pepper
• grated nutmeg

Method

1. 1

   Slice the onions and mix them with sage leaves, blanch in salt water for five minutes, then drain and chop fine.

2. 2

   Fry in butter seasoned with salt, pepper, and nutmeg for about ten minutes, stirring.

3. 3

   Add bread-crumbs and stir over the fire for two or three minutes longer.

4. 4

   When cool, stuff the duck with it, truss the duck, dip in boiling water for two minutes, dry, and roast before a brisk fire for twenty minutes.

5. 5

   When done, untie the string, dish up, pour rich gravy underneath, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 138. The excerpt below is the record exactly as published.

ROAST DUCK. Slice a poimd of onions and mix them with eighteen sage-leaves, blanch in salt water for five minutes, then drain and chop them fine ; fry them in a stewpan with an ounce of butter well seasoned with salt, pepper, and grated nutmeg for about ten minutes, stirring the while with a wooden spoon; then add an ounce of bread-crumbs

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