Roast Duck
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Domestic ducks require twice the time to roast as wild ducks. Quartered apples make good stuffing.
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 64. The excerpt below is the record exactly as published.
ROAST DUCK. Dress, clean and truss duck as chicken. Put in dripping-pan on rack, dredge with flour and place two thin slices of salt pork on breast. Bake 20 to 30 min.
Cook this with the app: pantry check, scaling, and the assistant.