Wild Duck a la Serviette
From À la mode cookery, 1902
Serve with an iced orange salad.
Presented as published in 1902. 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
85Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (23 nutrients)
Calories85 kcal
Protein1.6 g
Carbohydrates21 g
Fiber3.6 g
Sugars15 g
Total Fat0.3 g
Sodium16 mg
Potassium299 mg
Calcium77 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C106 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate45 mcg
Water156 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 42. The excerpt below is the record exactly as published.
Wild Duck a la Serviette Take a wild duck, remove heart, liver, and gizzard, and mince them very finely with three shalots. Sprinkle well with black pepper, pabrika, and a little salt. Mix into a smooth paste. Stuff the duck with this, sew it up carefully, then roll the bird in a cloth folded in three and tie it up at each POULTRY AND GAME 105 end like a sausage. Then have a panful of boiling, well salted water, and put in the duck, which has been well-salted. Let it cook for thirty-five minutes ; then remove it, and serve very hot. Send round it a garnish of sliced oranges
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Cook this with the app: pantry check, scaling, and the assistant.