Roasted Duck

Name: Roasted Duck
Ingredients: Clean, draw and truss the duck; sait and pepper; sage and onion stuffing (see roast goose); stufif with mashed potatoes, or bread, butter, onions, pepper and sait mixed

From La cuisine creole, 1885

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 33. The excerpt below is the record exactly as published.

EOASTED DUCK. Clean, draw and truss the duck, or ducks^ wash them nicely, sait and pepper tliem, and get ready a sage and onion ^tuffing (see roast goose), or stufif with mashed potatoes, or bread, butter, onions, pepper and sait mlxed

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