Frenchdinner

Roast Duck (Domestic)

Name: Roast Duck (Domestic)
Yield: 4 servings
Cuisine: French
Ingredients: Dress, clean, and truss (pp. 331-334).; Sprinkle with salt; and pepper.; baste every 5 minutes with fat in pan or orange juice.

From Boston Cooking-School cook book, 1896

Serves 4

Ducks may be steamed 1.5 hours before roasting, if very fat.

Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 144. The excerpt below is the record exactly as published.

ROAST DUCK (Domestic) Dress, clean, and truss (pp. 331-334). Sprinkle with salt and pepper. Place on rack in roasting pan; bake in hot oven (450° F.) 12 to 15 minutes to the pound. Baste every 5 minutes with fat in pan or orange juice.

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