To Roast Wild Ducks
From Modern cookery, in all its branches, 1884
Serves 1
Teal can be roasted similarly, with shorter cooking times.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 272. The excerpt below is the record exactly as published.
TO ROAST WILD DUCKS. A bit of soft bread soaked in port wine, or in claret, is sometimes put into them, but nothing more. Flour them well, lay them rather near to a very clear and brisk fire, that they may be quickly browned, and yet retain their juices. Baste them plentifully and constantly with butter
Cook this with the app: pantry check, scaling, and the assistant.