Roast Wild Duck

Ingredients

• Duck
• bread-crumbs
• carrot
• pepper
• salt
• sage
• onions
• 1 tablespoonful of currant jelly
• 1 pinch of cayenne
• browned flour

Method

1. 1

   Before roasting, parboil with a small carrot peeled and put inside.

2. 2

   This will absorb the fishy taste.

3. 3

   If you have no carrot at hand, an onion will have the same effect, but unless you mean to use onion in the stuffing a carrot is preferable.

4. 4

   When parboiled, throw away the carrot or onion, lay in fresh water for half an hour, stuff with bread-crumbs seasoned with pepper, salt, sage and an onion, and roast till brown and tender, basting half the time with butter and water, then with drippings.

5. 5

   Add to the gravy, when you have taken up the duck, one tablespoonful of currant jelly and a pinch of cayenne.

6. 6

   Thicken gravy with browned flour and serve in a tureen.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 21. The excerpt below is the record exactly as published.

salt, and two or three of sugar; roll it out to the thickness of a penny piece, stamp it out in round pieces three inches in diameter; put a piece of the above mince on each, then fold them up, fastening the edges by moistening them with water. Trim the rissoles neatly with a fluted cutter, dip each one in beaten-up egg, and fry a golden color in hot lard. Chicken (Jellied) — A chicken, 1 oz.of butter, pepper and salt, 3^ packet of gelatine. Boil the chicken until the water is reduced to a pint; pick the meat from the bones in fair-sized pieces, removing all gristle, skin and bone. Skim the fat from the liquor, add an ounce of butter, a little pepper and salt, and half a packet of gelatine. Put the cut-up chicken into a mould, wet with cold water; when the gelatine has dis- solved pour the liquor hot over the chicken. Turn out when cold. Chicken Loaf — A chicken, 2 oz. of butter, pepper, salt, egg. Poultry and Game. 49 Boil a chicken in as little water as possible nntil the meat can easily be picked from the bones; cut it up finely, then put it back into the saucepan with two ounces of butter, and a sea- soning of pepper and salt. Grease a square china mould and cover the bottom with slices of hard- boiled egg', pour in the chicken, place a weight on it, and set aside to cool, when it will turn out. Chicken Cro(Xuettes — Breast of a roast fowl, tongues, truffles, butter, flour, stock, parsley, pepper, salt, nutmeg, eggs, lemon-juice, parsley. The breast of a roast fowl, two parts; of boiled tongue, one part, and of truffles, one part; mince all these very finely, and mix them together. Melt a piece of butter in a saucepan, stir a little flour into it, then put in the above mixture, and moisten with a small quantity of stock; add some finely minced parsley, pepper, salt, and nutmeg to taste. Stir it on the fire for a few minutes, then stir in it, off the fire, the yolks of one or two eggs beaten up with the juice of a lemon and strained. Spread out this mince (which should be pretty stiff) on a marble slab, and when it is nearly cold fashion it into small portions in the shape of balls or of cones. Dip each in a beaten- up egg, and then roll it in very fine baked bread- crumbs; repeat this operation after the lapse of an hour, and after a similar interval fry the cro- quettes in hot lard to a golden color. Serve on a napkin, with plenty of fried parsley. Pressed Cliicken — Two chickens, boiled until the meat leaves the bones easily, then pull to pieces and chop fine, letting the liquor in which they were cooked boil down until only a cupful remains. Add about one-half as much chopped ham as chicken; roll two soda crackers, pour the stock over, seasoning highly. Mix well together, put in a deep, long pan, pressing down hard with 50 White Ribbon Cook Book. the hand. Fold a cloth several times, put over the top, and put on a weight. It will slice nicely if prepared the day before using. Braised Chicken — Draw and prepare a chicken as for roasting. Truss it without filling and place in a baking-pan over 3^ of a small carrot and 1 onion, chopped fine, 4 cloves, 1 sprig of parsley and a little salt and pepper. To this add 1 pint of rich meat stock, cover closely and bake in a quick oven for 1}^ hours. Then dish the fowl and place it where it will keep hot. Put one tablespoonful of butter in a frying-pan, let it brown and rub smooth in it one table- spoonful of flour; add to this the liquor in which the chicken was braised and then twelve mush- rooms, chopped fine. Stir this continually until it boils. Wild Duck (Roast) — Duck, bread-crumbs, carrot, pepper and salt, sage and onions, currant jelly, 1 pinch of cayenne, browned flour. Before roasting, parboil with a small carrot peeled and put inside. This will absorb the fishy taste. If you have no carrot at hand, an onion will have the same effect, but unless you mean to use onion in the stuffing a carrot is preferable. When parboiled, throw away the carrot or onion, lay in fresh water for half an hour, stuff with bread-crumbs seasoned with pepper, salt, sage and an onion, and roast till brown and tender, basting half the time with butter and water, then with drippings. Add to the gravy, when you have taken up the duck, one tablespoonful of currant jelly

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