Teal Duck, Broiled
From The table, 1889
Serves 1
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 222. The excerpt below is the record exactly as published.
Teal Duck, Broiled.— Have three fine, fat teal ducks; pick, singe, and dry them neatly; cut the heads off, and split the birds in two without separating the parts. Lay them on a dish, and season them with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well, and put them to broil on a moderate fire for seven minutes on each side. Have a hot dish with six toasts ready, lay the ducks on top, spread a gill of maitre d'hotel butter
Cook this with the app: pantry check, scaling, and the assistant.