Wild Ducks
From My best 250 recipes, 1907
All red meats should be served rare, and wild duck is one of the reddest of meats.
Presented as published in 1907. 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 My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 34. The excerpt below is the record exactly as published.
WILD DUCKS Clean the ducks carefully. Truss them in shape, dust with pepper, brush with butter, put them in a baking-pan, and add a half cup of stock
Cook this with the app: pantry check, scaling, and the assistant.