Roasted Duck with Yams

Ingredients

• a Canvas-Back Duck
• six sliced yams
• 1 winoglassful of port wine
• dust them over with salt
• dust them over with pepper

Method

1. 1

   Truss the duck and roast it while continually basting with gravy.

2. 2

   Fry the yams until light in color, season, and arrange on a dish.

3. 3

   Place the duck on top and add port wine to the gravy, boil, and pour around.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 108. The excerpt below is the record exactly as published.

a Canvas-Back Duck, put it before a very hot fire, and quickly brown it; let it cook twenty minutes, then season with salt and pepper, and serve it hot, with celery and red-currant jelly. (4) Pluck, singe, and draw the duck, wipe it on a wet towel, truss the head under the wing, put the bird in a dripping-pan in a very hot oven, and bake it for half-an- hour. Have ready a lighted chafing-dish; when the duck is done, transfer it quickly to the chafing-dish, season it with salt and pepper, pour over it the gravy which it has yielded in baking, and serve it at once. (5) Pluck, singe, and draw a Canvas-Back Duck ; truss it, wrap it round with paper, and roast in front of a clear fire, basting continually with gravy. In the meantime fry six sliced yams (sweet potatoes) to a light colour, dust them over with salt and pepper, arrange on a dish, put the bird on them, and add 1 winoglassful of port wine

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