Roast Wild Duck

Ingredients

• the duck
• a whole onion peeled
• plenty of salt
• plenty of pepper
• a glass of claret

Method

1. 1

   Pluck and singe the duck, wipe it with a wet towel, draw it carefully, and skewer the legs and wings in place.

2. 2

   Put into the duck a whole onion peeled, plenty of salt and pepper, and a glass of claret, and lay it carefully in a dripping-pan just large enough to hold it.

3. 3

   If the duck is of medium size, bake it in a hot oven, or roast it before the fire, for fifteen minutes; if large, let it cook twenty minutes; serve it hot with the gravy it yields in cooking, and a dish of currant-jelly.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 196. The excerpt below is the record exactly as published.

ROAST WILD DUCK. Pluck and singe the duck, wipe it with a wet towel, draw it carefully, and skewer the legs and wings in place. Put ROASTS {rotis). 359 into the duck a whole onion peeled, plenty of salt and pep- per, and a glass of claret

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