Roasted Wild Ducks
From What to Have for Dinner, 1905
Serve with Orange Sauce.
Presented as published in 1905. 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 What to Have for Dinner (1905) by Fannie Merritt Farmer, page 48. The excerpt below is the record exactly as published.
ROASTED WILD DUCKS. Dress, clean and truss wild ducks. Sprinkle with salt and pepper, place on rack in dripping pan, and roast in a very hot oven twenty minutes. Baste every three minutes with one-half cup butter, melted in one-fourth cup boiling water to which are added two tablespoons lemon juice
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