Wild Ducks

Ingredients

• 1 tablespoonful bicarbonate of soda
• 1 carrot
• 2 onions
• 1 even tablespoonful for each duck
• Yt teaspoonful white pepper
• 1 ounce butter
• a large thin slice of larding pork

Method

1. 1

   Pick, singe, and draw the ducks, wash them in cold water.

2. 2

   Boil in water with bicarbonate of soda, carrot, and onions for 20 minutes.

3. 3

   Remove, plunge into cold water, dry, season with salt and pepper, spread butter, cover with larding pork, roast in a medium-hot oven, basting frequently until light brown.

4. 4

   Add boiling water to the pan, continue roasting until done.

5. 5

   Serve with gravy made from the pan drippings.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 291. The excerpt below is the record exactly as published.

Wild Ducks. — The common wild ducks are often unpalatable, caused by their disagreeable fishy flavor. In order to remove this flavor the ducks should be picked, singed, and drawn, then well washed inside and outside in cold water. Place a large kettle with boiling water over the fire, add 1 tablespoonful bicarbonate of soda, 1 carrot, and 2 onions ; put in the ducks, boil 20 minutes ; then take the ducks out and immediately plunge them into cold water, wash and rinse them thoroughly, and wipe dry ; season with salt, allowing 1 even tablespoonful for each duck, and Yt ^^^^^ teaspoon- ful white pepper, spread 1 ounce butter over each bird, and cover the breasts with a large thin slice of larding pork

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