Roast Duck

Ingredients

• a nice young fat duck
• half a pound of onions
• a tablespoonful of finely-chopped or powdered sage
• three tablespoonfuls of bread crumbs
• the liver of the duck
• a tablespoonful of salt
• nearly a quarter of a teaspoonful of pepper

Method

1. 1

   Prepare the duck by plucking, singeing, and emptying it.

2. 2

   For stuffing, scald onions, chop finely, and mix with bread crumbs, sage, liver, salt, and pepper.

3. 3

   Stuff the duck, truss it, and roast for about one hour, basting often.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 41. The excerpt below is the record exactly as published.

a nice young fat duck ; pluck, singe, and empty it ; scald and skin the feet and legs ; twist them round on the back of the bird. Cut off the head, neck, and pinions at the first joint ; turn them firmly so as to give the breast a plump appearance. For the stuffing take half a pound of onions, a tablespoonful of finely-chopped or powdered sage, three tablespoonfuls of bread crumbs, the liver of the duck, parboiled and chopped. Skin the onions, scald them in boiling water, adding to them a piece of washing-soda the size of a pea, and a tablespoonful of salt. Leave them thus 'DOMESTIC COOKERY. 69 ten minutes to draw out the green indigestible part of the onion. When this is done, chop the onions finely ; add to them the bread crumbs, sage, half a teaspoonful of salt, nearly a quarter of a teaspoonful of pepper

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