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Roast Wild Duck
From The bride's cook book, 1915
Serves 3
Domestic ducks require about twice the cooking time of wild ducks.
Presented as published in 1915. 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
Nutrition per serving
687Calories
10 gProtein
0 gCarbs
71 gFat
Full nutrition (27 nutrients)
Calories687 kcal
Protein10 g
Carbohydrates0 g
Fiber0 g
Total Fat71 g
Saturated Fat26 g
Monounsaturated Fat34 g
Polyunsaturated Fat7.6 g
Cholesterol104 mg
Sodium712 mg
Potassium207 mg
Calcium9.5 mg
Iron1 mg
Magnesium12 mg
Phosphorus195 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0.4 mg
Vitamin A2.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate4 mcg
Water38 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 59. The excerpt below is the record exactly as published.
ROAST WILD DUCK Dress and clean a wild duck and truss. Place on rack in dripping-pan, sprinkle with salt and pepper, and cover breast with two very thin slices fat salt pork
Cook this with the app: pantry check, scaling, and the assistant.