Wild Duck with Orange Salad. Port Wine Sauce.

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

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

Ingredients (4)

wild duck ↝ Duck, wild, meat and skin, raw [Poultry Products]
fat
orange salad ↝ Orange, raw [Citrus fruits]
port wine sauce

Instructions (3)

Singe, cleanse, and truss the wild duck for roasting.
Rub it all over with fat, and roast it in front of a brisk fire for fifteen to eighteen minutes, keeping it well basted.
When cooked remove the string, dish it up, and serve orange salad on a separate dish, and port wine sauce in a sauceboat.

Original Text

Wild Duck with Orange Salad. Port Wine Sauce.
(Canard Sauvage au Salade d'Oranges. Sauce Vin d'Oporto.)
SINGE, cleanse, and truss the wild duck for roasting; rub it all over with fat, and roast it in front of a brisk fire for fifteen to eighteen minutes, keeping it well basted; when cooked remove the string, dish it up, and serve orange salad on a separate dish, and port wine sauce in a sauceboat.

Notes

—