Roasted Ducks
From Cooking and castle-building, 1880
Ensure the ducks are not moved while roasting to keep the juices intact.
Presented as published in 1880. 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 Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 53. The excerpt below is the record exactly as published.
a pair of tame ducks she could buy in her own town for ten shillings. I asked her how she cooked them. She said she stuffed them with bread dressing, seasoned with onion, and baked them an hour and a half. Now this is my recipe : Draw out the entrails, and rinse the ducks ; but don't soak them, as some ignorant cooks do, or you will lose the juices. Kub inside with salt and OMELET AND DAINTY DISHES. 129 pepper, and put in each duck a piece of butter the size of an egg, and a teaspoonful of red wine
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