Roast Wild Duck

Ingredients

• Dress the duck as usual.
• cut a lemon in half.
• grease the outside of the duck with vegetable oil.

Method

1. 1

   Dress and scald the duck, soak in cold water.

2. 2

   Rub with lemon juice, grease with oil, season lightly, and place in a greased bag.

3. 3

   Roast in a moderate oven for 1 hour.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 21. The excerpt below is the record exactly as published.

Roast Wild Duck. — If these come from salt marsK- es, and have therefore a fishy taste, pick, dress scald a moment in boiling salt water, then put in very cold water for half an hour. Drain, wipe dry and having cut a lemon in half rub all over inside and out with the juice and pulp. Then grease the outside of the duck with vegetable oil or butter, salt very lightly and put in greased bag. Seal and roast in a moderate oven for an hour. Serve with paper bag baked potatoes, tart jelly and pickles. Roast Wild Duck No. 2.— Clean an'd singe your duck; have a dish with boiling water enough to cover same, in which you put a tablespoonful of salt and a little carrot; parboil for only five minutes; then take out and dry. Have apples peeled and cut in quarters; stuff the duck with them. Slice bacon and wrap about four slices around it, tied with a string, lay in a buttered bag with a teacupful of water and a little salt and pep- STANDARD PAPER BAG COOKERY 53 per and roast in a very hot oven for an hour. Make a gravy from the drippings in bag thickened slightly and seasoned with lemon juice, a little curry powder and any good sauce. Roast Wild Duck, Ohio Style.— Dress the duck as usual

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