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Wild Duck
From The "A1" cookery book, 1901
Serves 1
Only the breast is good to eat.
Presented as published in 1901. 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
789Calories
21 gProtein
118 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories789 kcal
Protein21 g
Carbohydrates118 g
Fiber6.8 g
Sugars4.2 g
Total Fat19 g
Saturated Fat1.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.3 g
Cholesterol51 mg
Sodium40 mg
Potassium1068 mg
Calcium86 mg
Iron11 mg
Magnesium107 mg
Phosphorus321 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A526 mcg
Vitamin E7.6 mg
Vitamin K22 mcg
Vitamin B60.9 mg
Vitamin B120.1 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate236 mcg
Choline41 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 46. The excerpt below is the record exactly as published.
Wild Duck. — Pluck, draw, and truss the bird ; flour it well ; roast it in front of a sharp, clear fire for twenty or thirty minutes, basting well with butter. It is an improvement to the flavour if the carver, after scoring the breast, squeezes a lemon dipped in cayenne over it. Only the breast is good to eat. Serve with gravy, adding half a glass of port wine
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