Roast Duck or Goose
From Catherine Owen's new cook book .., 1885
For goose, follow the same method, ensuring feet are removed, and baste frequently.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 97. The excerpt below is the record exactly as published.
ROAST DUCK OR GOOSE. Clean a duck as directed for fowls; twist the pinions round on the back; it is correct English fashion to leave the feet on ; scald them, and twist them up against the back. If you prefer them off, however, break the bone below the joint, and cut them off. Stuff the body of the duck with forcemeat (see forcemeat for ducks), sew up the slit and press the legs close to the side of the bird, securing them with a skewer and cord. Many people like duck underdone; when this is so, half an hour in a hot oven will cook a quite young one; the usual time for a duck weighing four pounds is one hour. Make brown gravy in the dripping-pan with the stock from the giblets, chopping the liver and gizzard, and skimming off all grease, let this boil down until I go Practical Recipes, rich and brown. Send hot apple sauce to table with the duck. A goose is cooked and trussed exactly as duck, except- ing that in no case should the feet of a goose be left on. The time for a young goose is one hour and a half; it should be frequently basted, and served very brown. If the skin is very fat and oily, some prefer to parboil the bird half an hour in salt and water; then flour it, and put it in a very hot oven, or it will not -brown; once it begins to color, the heat maybe a little slackened; serve with brown giblet sauce
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Cook this with the app: pantry check, scaling, and the assistant.