Roast Wild Duck

Ingredients

• a pair of ducks
• a carrot or an onion
• bread-dressing
• salt
• pepper
• sage
• currant or grape jelly

Method

1. 1

   Parboil the ducks with a carrot or onion, singe, and wipe the inside with a wet towel.

2. 2

   Stuff with bread-dressing seasoned with salt, pepper, onion, and sage.

3. 3

   Roast before a brisk fire or in the oven, basting often until brown and tender.

4. 4

   Serve with gravy and jelly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 270. The excerpt below is the record exactly as published.

a pair of ducks, singe, wipe them with a wet towel, split down the back, and remove the entrails without breaking ; put the birds between the bars of a but- tered gridiron, place the inside to the fire, and broil them until brown ; then brown the outside, season with salt and cayenne, put a very little butter over the birds, and serve with orange salad or jelly. For Baked Wild Duck prepare in same manner and bake in hot oven till tender, placed in a aripping pan with a little butter. When half done season with salt and just before removing from oven pep- per and serve with the gravy from pan and a dish of currant jelty Hashed Wild Duck. — Cut remains cold roast duck into neat joints, put them into a stewpan with one pint good brown gravy, two tablespoons bread-crumbs, salt, cayenne, and mixed spices to taste and a tablespoon lemon or Seville orange juice ; let them heat gradualljr, stirring occasionally; when on the point of boiling, serve, and garnish the dish with croutons of toasted bread. Roast Wild Duck. — ^The peculiar flavor of wild ducks is not liked by many and may be removed by parboiling with a carrot or an onion before roasting, having first singed them, wiped well the in- side with wet towel and cut off head. When tender stuff with a bread-dressing seasoned with salt, pepper, onion and sage ; roast be- fore a brisk fire or in oven, basting often, until brown and tender. When the ducks are taken up, skim and. thicken the gravy with browned flour and send to table in a tureen. Serve currant or grape jelly

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