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Roasted Wild Duck
From The Cook County cook book, 1912
Serves 4
Adjust cooking time based on desired doneness.
Presented as published in 1912. 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
Nutrition per serving
25Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0.6 g
Carbohydrates5.8 g
Fiber0.6 g
Sugars2.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.9 mg
Potassium58 mg
Calcium9.1 mg
Iron0.2 mg
Magnesium4.3 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate10 mcg
Choline2.4 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 203. The excerpt below is the record exactly as published.
ROASTED WILD DUCK.— Parboil the duck with an onion placed inside (to absorb the fishy flavor). Throw away the onion, lay in fresh water for Yz an hr., stuff with bread crumbs, seasoned with salt, pepper, sage and onion, and roast until brown and ten- der. Add to the gravy, after the ducks are removed, 1 teaspoon of currant jelly and a pinch of cayenne. Thicken with browned flour
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