587. Wild Ducks (Canard Sauvage)

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
  1. Keep the ducks two or three days before dressing.
  2. Truss the ducks by twisting each leg at the knuckle, and resting the claws on each side of the breast, fixing them with a skewer run through the thighs and pinions of the wings.
  3. Rub the liver over the breast.
  4. Roast them before a quick fire from fifteen to twenty minutes.
  5. Baste with butter.
  6. Do not baste them when first put down to keep the gravy in.
  7. One duck should be better done than the other, in order to suit the taste of those at table.
  8. Serve with made gravy under, and a lemon separate.
Original Text
587. Wild Ducks (Canard Sauvage).—The male is called the Mallard, and the young one Flapper. Under the above title a great many birds are sold. They should all be cooked alike; they must be kept two or three days before they are dressed; they are trussed by twisting each leg at the knuckle, and resting the claws on each side of the breast, fixing them with a skewer run through the thighs and pinions of the wings; rub the liver over the breast, roast them before a quick fire from fifteen to twenty minutes, baste with butter, not basting them when first put down will keep the gravy in; one should be better done than the other, in order to suit the taste of those at table; serve with made gravy under, and a lemon separate.
Notes
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