Wild Duck
From The household cook book, 1902
Serves 2
Canvas-back ducks should be served on hot plates.
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
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 121. The excerpt below is the record exactly as published.
WILD DUCK. — Pick the ducks carefully, and thoroughly singe off the down, then rub them with a coarse cloth. Split them open down the back, wash clean, and dry them with a cloth; pound flat with the potato^masher, or rolling=pin, and broil; turn often on the fire, which must be clear and bright. Have a little wisp, made of a bit of linen, tied on a clean stick, and rub them with melted butter
Cook this with the app: pantry check, scaling, and the assistant.