Roast Duck with Olive Sauce

Ingredients

• one large, plump duck
• one or two cooking apples
• two-thirds of a teacupful of boiling water
• half teaspoonful of butter
• a teaspoonful of butter
• one of flour
• twelve olives

Method

1. 1

   Dress duck, stuff with apples, roast with water and butter.

2. 2

   Baste frequently, brown before serving.

3. 3

   For sauce, mix gravy with butter and flour, add olives and cherry liquor before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 86. The excerpt below is the record exactly as published.

Roast Duck with Olive Sauce Have carefully dressed one large, plump duck. Rub inside and out with salt. Cut into small pieces, without paring, one or two cooking apples; with this stuff the duck. Place it in a roasting pan with two- thirds of a teacupful of boiling water and half tea- spoonful of butter, and cover carefully. Place in hot oven ; after five or ten minutes reduce the temperature of the oven ; cook twenty minutes to the pound. Baste frequently ; if necessary, replenish the hot water in the pan. When tender remove the cover and rub the fowl with half teaspoonful of butter, put back in the oven and brown briskly. Remove from the roasting-pan to a hot dish to be carved, or on which it is to be served, remove the apple stuffing (which is used to give flavor to the meat, but is fit for no other use). Garnish with parsley or endive and sliced lemons. For the sauce, place the pan v/ith the gravy on top of the stove, and stir into it a teaspoonful of butter, and one of flour which have been rubbed together to a smooth paste. Stir until smooth and of a creamy consistency. Have ready twelve olives

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