Roast Wild Duck

Ingredients

• Wild duck should not be dressed too soon
• a tablespoonful of Worcestershire sauce
• a tablespoonful of mushroom catsup
• the juice of half a lemon
• a little salt
• a little cayenne pepper
• a teaspoonful of made mustard

Method

1. 1

   Bake wild duck in a hot oven for 5-10 minutes without basting, then baste frequently with butter and water.

2. 2

   Roast for 30-40 minutes.

3. 3

   Serve hot with a cut lemon and sauce made from Worcestershire sauce, mushroom catsup, salt, cayenne, lemon juice, and mustard.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 57. The excerpt below is the record exactly as published.

a little cayenne pepper; strain through a hair sieve; pour a little over the ducks and serve the remainder in a boat. Served with jellies or any tart sauce. BRAISED DUCK. Prepare a pair of fine young ducks, the same as for roasting, place them in a stewpan together with two or three slices of bacon, a carrot, an onion stuck with two cloves, and a little thyme and parsley. Season with pepper, and cover the whole with a broth, adding to the broth a gill of white wihe. Place the pan over a gentle fire and allow the ducks to sim- mer until done, basting them frequently. When done remove them from the pan, and place them where they will keep hot. A turnip should then be cut up and fried in some butter. When nicely browned, drain the pieces and cook them until tender in the liquor in which the ducks were braised. Now strain and thicken the gravy, and after dishing up the ducks, pour it over them, garnishing with the pieces of turnip. Palmer House, Chicago. STEWED DUCK. Prepare them by cutting them up the same as chicken for fricassee. Lay two or three very thin slices of salt pork upon the bottom of a stew- pan; lay the pieces of duck upon the pork. Let them stew slowly for an hour, closely covered. Then season with salt and pepper, half a teaspoon- ful of powdered sage, or some green sage minced fine; one chopped onion. Stew another half hour until the duck is tender. Stir up a large table- spoonful of brown flour in a little water and add it to the stew. Let it boil up, and serve all together in one dish, accompanied with green peas. DUCK PIE. Palmer House, Chicago. Cut all the meat from cold roast ducks; put the bones and stuflBng into cold water; cover them and let boil; put the meat into a deep dish; pour 94 POULTRY AND GAME. on enough of the stock made from the bones to moisten ; cover with pastry slit in the centre with a knife, and bake a light brown. WARMED UP DUCK. A NICE dish for breakfast, and very relishing, can be made from the remains of a roast of duck. Cut the meat from the bones, pick out all the little tidbits in the recesses, lay them in a frying pan, and cover with water and the cold gravy left from the roast; add a piece of butter; let all boil up once and if not quite thick enough, stir in a little dissolved flour. Serve hot. ROAST WILD DUCK. Wild duck should not be dressed too soon after being killed. If th«, weather is cold it will be better for being kept several days. Bake in a hot oven, letting it remain for flve or ten minutes without basting to keep in the gravy, then baste frequently with butter and water. If over-done it loses flavor, thirty to forty minutes in the right kind of an oven being sufficient. Serve on a very hot dish, and send to table as hot as possible with a cut lemon and the following sauce : — Put in a tiny saucepan a tablespoonful each of Worcestershire sauce and mushroom catsup, a little salt and cayenne pepper and the juice of half a lemon. Mix well, make it hot, remove from the fire and stir in a teaspoonful of made mustard

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