Roast Wild Duck
From Fifty dinners, 1895
Cooking time is about 15 minutes.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 24. The excerpt below is the record exactly as published.
a wild duck should not be over-roasted, or that it should he done in front of the fire. A quarter of an hour is all that it needs in the cooking. At the home dinner no sauce is better than the following : — 4. Roast •wild duck. Score the breast of the bird in the direction }mu intend to slice it, and let the gravy run out bounti- fully ; to that add a couple of tablespoon- ^ninuU burgundy, or sound claret (the first if possible), give that a dessert-spoonful of lemon-juice and six drops of “ tabasco'' or a teaspoonful of chilli vinegar
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