Roast Wild Duck

Name: Roast Wild Duck
Ingredients: After duck is dressed; just enough water to steam; make a dressing of crumbled bread; about a half of an onion chopped fine; one stick chopped celery; little rubbed sage (about one teaspoon); a half salt spoon black pepper; a half salt spoon of salt; a tablespoon each of butter; and lard melted and poured over dry ingredients

From The Wilson cook book, 1941

Presented as published in 1941. 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 The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 8. The excerpt below is the record exactly as published.

Roast Wild Duck After duck is dressed it is better to keep it on ice two or three days before cooking. When ready to cook put duck in roaster with just enough water to steam. Steam until tender, make a dressing of crumbled bread, about a half of an onion chopped fine, one stick chopped celery, little rub- bed sage (about one teaspoon) and a half salt spoon black pepper, a half salt spoon of salt, a tablespoon each of butter and lard melted and poured over dry ingredients

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