Roast Duck (Wild)
From Boston Cooking-School cook book, 1896
Serves 2
For very rare duck, roast 12 to 20 minutes, according to size.
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 145. The excerpt below is the record exactly as published.
ROAST DUCK (Wild) Let stand in warm room until chill is completely off. Dress, clean, stuff with sliced apple or onion, and truss. Sprinkle with salt and pepper, cover breast with 2 very thin slices fat salt pork.
Cook this with the app: pantry check, scaling, and the assistant.