Wild Ducks (American fashion)

Ingredients

• two wild ducks
• salt
• pepper
• crumb of bread
• half a pint of slightly-salted water
• a sliced onion
• half a pint of hot water
• a little butter
• a table-spoonful of blackcurrant jelly
• a glassful of port
• a little salt
• a little cayenne

Method

1. 1

   Pluck and draw the ducks, wipe the inside with a cloth, and sprinkle salt and pepper over them inside and out.

2. 2

   Fill them with crumb of bread which has been thickly buttered and soaked in hot water till quite soft.

3. 3

   Truss them securely, put them down to a clear fire, and baste them for ten minutes with half a pint of slightly-salted water in which a sliced onion has been soaked.

4. 4

   When done, serve with gravy made by stewing the giblets, straining the liquor, thickening it with brown thickening, and stirring in blackcurrant jelly, port, salt, and cayenne.

Nutrition per serving

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.

Wild Ducks (American fashion) .—Pluck and draw the ducks, wipe the inside with a cloth, and sprinkle salt and pepper over them inside and out. Fill them with crumb of bread which has been thickly buttered and soaked in hot water till quite soft. Truss them securely, put them down to a clear fire, and baste them for ten minutes with half a pint of sHghtly-salted water in which a sliced onion has been soaked. This is to remove the vm- pleasant fishy flavour from the birds. When it has been used, throw the onion water away, and in its place put half a pint of hot water. Baste the birds with a little butter, dredge flour over them, and baste with the water in the pan. When they are done enough, take them up, and serve with gravy which has been made by stewing the giblets, then straining the liquor, thickening it with brown thickening, and stirring into it a table-spoonful of black- currant jelly, a glassful of port, and a little salt and cayenne. Time to roast the ducks, twenty to thirty minutes. Wild Ducks, Pniets of.— As the breast only of the wild duck is usually eaten at table, the fillets from each side of the breast and the sUces from the sides are frequently cut off after the birds are roasted, and served on toast with orange gravy [see Orange Sauce, for Ducks and Wild Fowls) poured over them. Wlien served in this way the bird is underdressed. Wild Ducks, PUlets of. with Olives or Celery. — Roast three or four wild ducks, and cut off the fillets according to the recipe already given. Score the skin, dish the fillets in a circle, and put into the centre either some stewed celery {see Celery, Stewed) or some stoned oKves. Send clear brown gravy to table in a tureen, and serve. Time to roast the ducks, ten to fifteen minutes. Probable cost, 4s. to 6s. per pair. Sufiicient for a dish. Wild Ducks, Fillets of, with Poivrade Sauce. — Roast three or iovoc wild ducks, and cut off the fillets according to the recipe already given {see Wild Ducks, Fillets of) . Score the skin, dish the fiUets in a circle, and pour over them a little poivrade sauce. Serve, and send additional sauce to table in a tureen (see Poivrade Sauce) . Time to roast the ducks, ten to fifteen minutes. Probable cost, 4s. to 5s. per pair. Sufficient for a dish. Wild Ducks, Roasted (Polish fashion). —Take two wild ducks

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