Roast Duck

Ingredients

• Epicures prefer young ducks
• potato stuffing
• cored and quartered apples
• Celery and onions
• 2 tablespoons chopped onion
• 1 cup chopped celery
• sprinkle it with salt, pepper and flour

Method

1. 1

   Truss the duck, sprinkle it with salt, pepper and flour, and roast in a very hot oven (400-480° F) fifteen to thirty minutes, provided the duck is young and is desired rare.

2. 2

   Full-grown domestic ducks should be roasted at least one hour in an oven only moderately hot and should be basted every ten minutes.

3. 3

   Serve with giblet gravy and apple sauce or grape or currant jelly.

4. 4

   Green peas should also be served with roast duck.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 24. The excerpt below is the record exactly as published.

POTATO STUFFING I goose (about 8 pounds) Salt and pepper Potato stuffing Flour Salt pork if goose is not fat Select a goose that is about four months old; an old goose is better braized than roasted. Singe the goose, wash it carefully in hot water, and wipe it dry before drawing it. Flatten the breast-bone by striking it with a rolling-pin. Partly fill the goose with potato stuffing, stitch up the openings and truss it. If it is not fat, lay thin slices of pork upon the breast, but if the goose has considerable fat, omit the pork. Bake in a hot oven (400- 480° F.) for forty-five minutes, remove it from the oven, pour out all the fat, sprinkle the bird all over with salt and pepper, dredge with flour, and return it to the oven. 60 NEW DELINEATOR RECIPES When the flour is a good brown, pour one cup of hot water into the pan and baste the goose often, dredging it each time with a sHght sifting of flour to absorb the fat. Allow eighteen minutes to the pound for a young goose and twenty-five for one that is old. Remove the goose from the pan, add a cup of hot water to the gravy and thicken it, if necessary, with browned hour. Garnish the goose with parsley and serve with giblet gravy. Apple sauce is often served with roast goose. Goslings may be roasted in the same way, allowing, however, only fifteen minutes to the pound for cooking. ROAST GOOSE WITH BAAi^:D APPLE 1 eight-pound goose ^ teaspoon sage 2 cups bread-crums i teaspoon salt 1 chopped onion Pinch ot pepper 2 tablespoons fat 6 to 8 apples 3 sweet potatoes 54 cup brown sugar Cook the giblets until tender, chop and add to stuffing made by mixing bread-crums, onion, fat, sage, salt and pepper. After cleaning and washing the goose thoroughly, stuff, and sew the neck and back. Roast very slowly (350-400° F.), about three hours. Wash and core six to eight apples; sprinkle with sugar, stuff with mashed and seasoned sweet potato. Bake until tender and serve hot with the goose. ROAST DUCK Epicures prefer young ducks, cooked rare, and when so prepared they are not stuffed. Should filling be preferred, use potato stuf- fing, putting it in very hot. Some people consider that ducks have a strong flavor, and to absorb this flavor lay cored and quartered apples inside the body. These apples are removed be- fore the duck is sent to the table. Celery and onions also may be placed inside the duck to season it and improve the flavor, two tablespoons of chopped onion being used to every cup of chopped celery, which may consist of the green stalks that are not desired for the table. This stuffing is also removed from the bird before it is sent to the table. Truss the duck, sprinkle it with salt, pepper and flour

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