Wild Duck (Roast)

Ingredients

• Duck
• bread crumbs
• carrot
• pepper
• salt
• sage
• onions
• 1 tablespoonful of currant jelly
• 1 pinch of cayenne
• browned flour

Method

1. 1

   Before roasting, parboil with a small carrot peeled and put inside.

2. 2

   This will absorb the fishy taste.

3. 3

   If you have no carrot at hand, an onion will have the same effect, but unless you mean to use onion in the stuffing a carrot is preferable.

4. 4

   When parboiled throw away the carrot or onion, lay in fresh water for half an hour, stuff with bread crumbs seasoned with pepper, salt, sage, and an onion, and roast till brown and tender, basting half the time with butter and water, then with drippings.

5. 5

   Add to the gravy when you have taken up the ducks, one tablespoonful of currant jelly and a pinch of cayenne.

6. 6

   Thicken with browned flour and serve in a tureen.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 23. The excerpt below is the record exactly as published.

Wild Duck (Roast)— Ingredients—Duck, bread crumbs, carrot, pepper and salt, sage and onions, currant jelly, 1 pinch of cayenne, browned flour, Before roasting, parboil with a small carrot peeled and put inside. This will absorb the fishy taste. If you have no carrot at hand, an onion will have the same effect, but unless you mean to use onion in the stuffing a carrot is preferable. When parboiled throw away the carrot or onion, lay in fresh water for half an hour, stuff with bread crumbs seasoned with pepper, salt, sage, and an onion, and roast till brown and tender, basting half the time with butter and water, then with drippings. Add to the gravy when you have taken up the ducks, one tablespoonful of currant jelly

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