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Roast Ducklings with Orange-Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Baste ducklings with their drippings while roasting.
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
Nutrition per serving
400Calories
10 gProtein
49 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories400 kcal
Protein10 g
Carbohydrates49 g
Fiber8.6 g
Sugars34 g
Total Fat20 g
Saturated Fat6.7 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat2.6 g
Cholesterol38 mg
Sodium32 mg
Potassium767 mg
Calcium151 mg
Iron2 mg
Magnesium46 mg
Phosphorus128 mg
Zinc1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C193 mg
Vitamin A65 mcg
Vitamin E1 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate127 mcg
Choline46 mg
Caffeine0 mg
Water338 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 204. The excerpt below is the record exactly as published.
ROAST DUCKLINGS WITH ORANGE-SAUCE. Dress a pair of ducklings as directed in recipes for other poultry ; chop the liver, heart, and gizzard ; grate the rind of two oranges, and squeeze the juice ; mix the minced liver, etc., with the grated orange-peel, and an equal measure of bread-crumbs softened with cold water ;. season this force- meat palatably with salt and pepper, stuff the ducklings with it, truss them, and roast them before a moderate fire, basting them with their own drippings, or with a little butter ; when the birds are done, set the dripping-pan over the fire ; stir with the drippings a tablespoonful of flour
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Cook this with the app: pantry check, scaling, and the assistant.