Wild Ducks (No. 74)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Prepare the fire by stirring and raking it just before the bird is laid down.
  2. Roast the wild duck for fifteen or twenty minutes for a fashionable doneness, or a few minutes longer if you like it a little more done.
  3. Ensure the duck is browned upon the outside without being sodden within.
  4. The nicety is to have it well frothed and full of gravy.
  5. Avoid overcooking, as it will lose its flavour.
Original Text
Wild Ducks.—(No. 74.) For roasting a wild duck, you must have a clear, brisk fire, and a hot spit; it must be browned upon the outside, without being sodden within. To have it well frothed and full of gravy is the nicety. Prepare the fire by stirring and raking it just before the bird is laid down, and fifteen or twenty minutes will do it in the fashionable way; but if you like it a little more done, allow it a few minutes longer; if it is too much, it will lose its flavour. For the sauce, see No. 338 and No. 62.
Notes
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