Roast Wild Duck

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

the bird cleansed and trussed for roasting ↝ Duck, wild, meat and skin, raw [Poultry Products]
butter or clean fat ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
watercress salad ↝ Watercress, raw [Vegetables and Vegetable Products]
slices of lemon freed from skin ↝ Lemon, raw [Citrus fruits]
hand cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
The sauce as below for teal ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (9)

Take the bird cleansed and trussed for roasting.
Rub it over with butter or clean fat.
Dust it over with flour.
Put it in front of a brisk fire to roast quickly for fifteen minutes.
Baste it frequently.
Serve it with watercress salad on the dish.
Garnish with slices of lemon freed from skin.
Serve with cayenne pepper.
The sauce as below for teal may also be handed.

Original Text

Roast Wild Duck.
(Canard Sauvage rôti.)
TAKE the bird cleansed and trussed for roasting, rub it over with butter or clean fat, dust it over with flour, and put it in front of a brisk fire to roast quickly for fifteen minutes, basting it frequently. Serve it with watercress salad on the dish, garnish with slices of lemon freed from skin and hand cayenne pepper with it. The sauce as below for teal may also be handed.

Notes

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