Roast Ducks

Ingredients

• two fine fat canvas-back ducks
• a pinch of salt
• a pinch of pepper
• two tablespoonfuls of white broth
• a teacup of butter

Method

1. 1

   Singe and clean the ducks, season inside with salt and pepper, and truss.

2. 2

   Roast in a hot oven for 20 minutes.

3. 3

   Untruss, add white broth, and serve with fried hominy and currant jelly.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 37. The excerpt below is the record exactly as published.

a teacup of butter, baste well with this, and when nearly done, dredge flour over the ducks, and brown them nicely. For the gravy you must boil the giblets; while the ducks are cooking mince these fine; add pepper, salt, and a teaspoonful of browned flour. Take a glass of wine and a large spoonful of currant jelly; heat them and serve with the ducks, mixed with the giblets, or serve it in a dish alone, as you like. CANVAS-BACK DUCKS EOASTED. Select two fine fat canvas-back ducks, singe aild clean well ; throw a pinch of salt inside, run in the head from the end of the neck to the back, truss nicely, and place in a roasting pan. Sprinkle a little salt over, put them in a brisk oven, and let.cook for twenty minutes; ar- range on a very hot dish, untruss, throw two table- spoonfuls of white broth into each duck, and serve with slices of fried hominy and currant jelly. CANVAS-BACK DUCK BROILED. Select two fine fat canvas-back ducks; split them down the back without detaching them, and lay them on a dish to season with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, and allow them to broil seven to eight minutes on each side. Put them on a hot dish, spread over some maitre d'hotel butter, garnish nicely and serve. ROAST DUCKS

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