Wild Duck

Ingredients

• wild ducks
• half a pint of water
• a teaspoonful of salt
• an onion sliced thin
• half a pint of hot water
• baste the ducks with butter
• a tablespoonful of browned flour
• Make a glass of wine hot
• a tablespoonful of currant jelly
• white sugar

Method

1. 1

   Prepare the duck by drawing and cleaning it, rubbing with salt and pepper.

2. 2

   Stuff with buttered bread, sew up, and roast with water and onion.

3. 3

   Baste frequently with butter and hot water.

4. 4

   Serve hot with giblet gravy made from boiled giblets mixed with butter and browned flour.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 106. The excerpt below is the record exactly as published.

Wild ducks should be fat, the claws small, reddish and supple; if they are not fresh, on opening the beak there will be a dis- agreeable smell. The flesh of the hen is the most delicate. Pick them clean without scalding; cut the wings close to the body and empty it; cut off a part of the neck, and singe them nicely. Having drawn wild ducks, wipe them well inside with a cloth, rub each outside and in with a mixture of pepper and salt, cut a slice of white bread, dip it in hot water, spread it thick with butter, sprinkle pepper over and put it in the body, sew it up, truss the legs close to the body and fasten them with skewers; then split them or lay them on a trivet in a dripping- pan; have a bright, clear fire that they may roast quickly; put half a pint of water in the pan, put to it a teaspoonful of salt and an onion sliced thin, baste with this ten or twelve minutes (to take off the fishy taste peculiar to wild ducks) throw it away, put half a pint of hot water in its place, put in a little pepper, baste the ducks with butter, dredge a little flour over and baste with the water in the pan; turn them that every part may be done. Half an hour, with a hot fire and frequent basting, will roast them nicely. Serve the ducks as hot as possible. Whilst the ducks are roasting, boil the giblets tender in a little water, chop or mince them fine, add to the mince pepper and salt, a small bit of butter and a tablespoonful of browned flour, when the ducks are done put it in the pan with the gravy, set it over the fire, stir it for a few min tes, then serve in a HOUSEHOLD. 157 tureen. Make a glass of wine hot, put to it a tablespoonful of currant jelly and white sugar

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