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Variation I for Roasting Duck
From The Cook County cook book, 1912
Serves 4
Domestic ducks require more cooking time.
Presented as published in 1912. 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
532Calories
7 gProtein
3 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories532 kcal
Protein6.9 g
Carbohydrates2.8 g
Fiber0.1 g
Sugars0.3 g
Total Fat54 g
Saturated Fat20 g
Monounsaturated Fat26 g
Polyunsaturated Fat6.1 g
Cholesterol73 mg
Sodium602 mg
Potassium149 mg
Calcium11 mg
Iron0.7 mg
Magnesium9.3 mg
Phosphorus142 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate7.3 mcg
Choline0.8 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 203. The excerpt below is the record exactly as published.
2 very thin slices fat salt pork. Bake 20 to 30 minutes in a very hot oven, basting every 5 minutes with fat in pan; cut and remove string and skewers. Serve with orange or olive sauce. Currant jelly should accompany a duck course. Domestic ducks should always be well cooked, requiring little more than twice the time allowed for wild ducks. Ducks are sometimes stuffed with apples, pared, cored, and cut in quar- ters, or 3 small onions may be put in body of duck to improve the flavor. Serve neither apples nor onions. If a stuffing is to be de- sired, cover pieces of dry bread
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