Roast Mallard or Teal Duck

Ingredients

• moisten with 2 or 3 tablespoons of melted butter
• equal parts of chopped tart apples
• and sifted bread crumbs
• boiled onions
• Season highly with salt
• pepper
• a little sage

Method

1. 1

   Prepare the duck by singeing, drawing, and washing it.

2. 2

   Stuff with a mixture of chopped apples, bread crumbs, and boiled onions seasoned with salt, pepper, and sage.

3. 3

   Sew and truss the duck, place on a rack in a pan, sprinkle with salt pork, and roast in a hot oven.

4. 4

   Baste every 4-5 minutes.

5. 5

   Cook for about 40 minutes or longer if preferred.

6. 6

   Remove pork and brown the duck evenly before serving with olive sauce.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 196. The excerpt below is the record exactly as published.

ROAST MALLARD OR TEAL DUCK.— Singe, draw and remove all the tiny pin feathers. Then wash very quickly, both inside and out, with cool water, and wipe perfectly dry. For the stuffing take equal parts of chopped tart apples, and sifted bread crumbs, which have been browned in the oven,^and boiled onions. Season highly with salt, pepp&r, and a little sage, and moisten with 2 or 3 tablespoons of melted butter. Stuff the ducks, sew and truss. Put on a rack in a pan, sprinkle with salt pork and put inio a very hot oven. In about 5 minutes the ducks will be light brown. Now reduce the heat and pour into the pan a very little water. The dripping fat will burn unless a little hot water is added. Baste every 4 or 5 minutes. In 40 minutes the ducks will be sufficiently cooked, if liked a trifle rare, but many prefer a longer cooking. When nearly done, the pork must be removed and the birds evenly 288 FOWL browned on all sides. Serve with olive sauce. — Mrs. Joseph King, Kenilworth, 111. PEANUT STUFFING FOR DUCKS.— Prepare the ducks for roasting and make a stuffing of bread crumbs seasoned with but- ter, pepper

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