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To Roast Wild Duck
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 21. The excerpt below is the record exactly as published.
To Roast Wild Duck. — After wild ducks have been prepared for roasting, rub them inside with salt and pepper, put in each duck a small piece of butter and a little currant or cranberry jelly, and roast twenty-five or thirty minutes ; or fill them with bread moistened with currant or cranberry juice and seasoned with salt, pepper, and butter. A wild duck that has a fishy flavor will be improved by parboiling, before roasting, in water with a medium-sized onion
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