Roast Duck - Tame

Ingredients

• one-half pound of onions
• a teaspoonful of powdered sage
• three tablespoonfuls of bread-crumbs
• the liver of duck parboiled and minced

Method

1. 1

   Prepare the duck by plucking, singeing, and emptying.

2. 2

   For stuffing, chop onions, pour boiling water over them, drain, and mix with bread-crumbs, minced liver, sage, pepper, and salt.

3. 3

   Stuff the duck and roast before a brisk fire, basting often and dredging with flour.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 85. The excerpt below is the record exactly as published.

ROAST DUCK— TAME. Take a young farm-yard duck fattened at liberty, but cleansed by being shut up two or three days and fed on barley-meal and water. Two small young ducks make a better dish than a large, handsome, hard- fleshed drake, which, as a rule, is best fit for a stew. Pluck, singe and empty; scald the feet, skin and twist round on the back of the bird; head, neck, and pinions must be cut off, the latter at the first joint, and all skewered firmly to give the breast a nice plump appearance. For stuffing, take one-half pound of onions, a teaspoonful of powdered sage, three tablespoonfuls of bread-crumbs, the liver of duck parboiled and minced

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