Roast Ducks

Ingredients

• two tablespoonfuls of chopped onion
• one cupful of chopped celery
• dredge with salt, pepper, and flour
• dredge with salt, pepper, and flour
• dredge with salt, pepper, and flour

Method

1. 1

   Draw and wash ducks in cold water.

2. 2

   Stuff with onion and celery, truss, dredge with salt, pepper, and flour.

3. 3

   Roast in a hot oven, basting every ten minutes with water and seasonings.

4. 4

   Serve hot with sauce or without, providing dressed celery or lettuce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 158. The excerpt below is the record exactly as published.

Roast Ducks. Tastes vary greatly in regard to the time and mode of roasting ducks. Domestic ducks are rarely cooked less than half an hour. Wild ducks are cooked from ten minutes to half an hour. Ten minutes will hardly heat the duck through, and half an hour will give only a mod- erately rare bird. A duck is spoiled if overcooked ; but for the majority of tastes, from twenty to thirty minutes will give satisfactory results. » Draw the duck, and wash quickly in cold water. Put two table-spoonfuls of chopped onion and one cupful 302 MISS PARLOA'S KITCHEN COMPANION. of chopped celery — the green stalks will do — into the body of each bird. Now truss, and then dredge with salt, pepper, and flour

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