Roast Wild Duck

Ingredients

• the same as turkey
• a piece of butter the size of a walnut
• a cupful of water
• Dust the fowls with salt
• Dust the fowls with pepper
• Dust the fowls with flour

Method

1. 1

   Clean the duck, wipe inside and out with a damp towel.

2. 2

   Truss the legs down close to the body.

3. 3

   Dust with salt, pepper, and flour, place butter inside, add water to the pan.

4. 4

   Bake for 30 minutes if rare, or 45-60 minutes if well done, basting frequently.

5. 5

   Thicken the gravy when done.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 99. The excerpt below is the record exactly as published.

ROAST WILD DUCK. Clean the same as turkey, wiping both inside and out with a damp towel. After parboiling or using the cran- berries, as directed, tuck back the wings and truss the legs down close to the body. Dust the fowls with salt, pepper and flour, put a piece of butter the size of a wal- nut in each, place them in a baking pan, and add a cup- ful of water. Bake from forty-five minutes to an hour if liked well done, or thirty minutes if liked rare, basting frequently with the gravy in the pan. When done, 230 The pattern cook-booj^. thicken the gravy. Wild ducks are seldom stuffed when roasted. TO COOK THE MALLARD WILD DUCK. These ducks, which are shot in the West, are consid- ered very dry when roasted in the usual way. In Kansas they are stuffed with the common bread stuffing well sewed up and tied in shape. They are then placed in a large kettle with a couple of slices of onion and a little thyme, and a small quantity of water is added. They are cooked slowly for one hour, being turned frequently. The water should be replenished, but only enough should be added to keep the ducks from burning. A gravy is made from the juices in the kettle by adding a cupful of water

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