Wild Duck

Ingredients

• 2 tablespoons melted butter
• 1 onion finely chopped

Method

1. 1

   Pluck bird, singe over flame, remove pin feathers, and scrub with hot soapy water.

2. 2

   Cut off wings, head, and feet.

3. 3

   Make a stuffing with dry bread soaked in boiling water, seasoned with salt, pepper, melted butter, and chopped onion.

4. 4

   Stuff the bird, sew up incisions, and truss.

5. 5

   Place on a wire rack in a pan, sprinkle with salt and pepper, cover with fat salt pork or bacon, and bake for about 20 min. in a very hot oven, spooning fat over the bird every 5 min.

6. 6

   Remove strings and serve with apple sauce.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 15. The excerpt below is the record exactly as published.

Wild Duck. Pluck bird, then singe by holding for a moment over flame, remove pin feathers and scrub entire sur¬ face with hot soapy water. Cut off wings at first joint, head at neck, and feet at first joint. With sharp knife make a longitudinal incision from throat 52 THE GALLEY GUIDE to where knife fetches up against breast bone, and another incision from under side of tail forward for about 3 in. Remove inside contents and wash bird inside and out in cold water and wipe dry. Make a stuffing as follows : Cover pieces of dry bread with boiling water; as soon as bread has absorbed the water press out the water and season with salt, pepper, 2 tablespoons melted butter and 1 onion finely chopped

Cook this with the app: pantry check, scaling, and the assistant.