Tame Ducks Roasted
From French dishes for American tables, 1886
Serve surrounded with water-cresses.
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 50. The excerpt below is the record exactly as published.
Tame Ducks roasted. Clean and pre- pare two ducks for roasting. Put them in a pan with a little salt, a little butter, a wineglass of water
Cook this with the app: pantry check, scaling, and the assistant.