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Wild Duck, Roast
From Cassell's dictionary of cookery, 1892
Serves 1
Roasting time is 15 to 25 minutes.
Presented as published in 1892. 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
571Calories
26 gProtein
97 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories571 kcal
Protein26 g
Carbohydrates97 g
Fiber10 g
Sugars12 g
Total Fat11 g
Saturated Fat2.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol84 mg
Sodium822 mg
Potassium632 mg
Calcium252 mg
Iron9.6 mg
Magnesium72 mg
Phosphorus343 mg
Zinc2.6 mg
Copper1.8 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A7084 mcg
Vitamin E0.8 mg
Vitamin K7.1 mcg
Vitamin B60.5 mg
Vitamin B1222 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate143 mcg
Choline26 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2286. The excerpt below is the record exactly as published.
Wnd Duck, Roast.— Let the bird be freshly killed. Stuff it with crumb of bread soaked in port or claret. Truss it securely, rub it over with the liver, flour it, put it down to a clear brisk fire, and baste constantly. Let the spit turn very rapidly. When the bird is sufiiciently roasted (and it is generally pre- ferred underdressed) , take it up, put it on a dish, without gravy, -svith an uncut lemon on either side of it, and with wild duck gra\-y in a tureen. The carver will frequently cut a lemon in halves, put salt on one side and cayenne
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