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To Cook the Mallard Wild Duck
From The Pattern cook-book, 1890
Serves 4
This method ensures all parts are equally good.
Presented as published in 1890. 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
30Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0.8 g
Carbohydrates7 g
Fiber1.3 g
Sugars3.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.8 mg
Potassium110 mg
Calcium19 mg
Iron0.2 mg
Magnesium8.1 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline4.6 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 100. The excerpt below is the record exactly as published.
TO COOK THE MALLARD WILD DUCK. These ducks, which are shot in the West, are consid- ered very dry when roasted in the usual way. In Kansas they are stuffed with the common bread stuffing well sewed up and tied in shape. They are then placed in a large kettle with a couple of slices of onion and a little thyme, and a small quantity of water is added. They are cooked slowly for one hour, being turned frequently. The water should be replenished, but only enough should be added to keep the ducks from burning. A gravy is made from the juices in the kettle by adding a cupful of water to them and thickening with flour
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