Half Roast Duck

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (14)
  1. First half roast it.
  2. Lay it in a dish.
  3. Carve it, but leave the joints hanging together.
  4. Throw a little pepper and salt over it.
  5. Squeeze the juice of a lemon over it.
  6. Turn it on the breast.
  7. Present it hard with a plate.
  8. Add to it its own gravy, and two or three spoonfuls of good gravy.
  9. Cover it close with another dish.
  10. Let it stew over a fire ten minutes.
  11. Send it to table hot in the dish it was done in.
  12. Garnish with lemon.
  13. You may add a little red wine, and a shalot cut small, if you like it.
  14. If adding wine and shalot, first heat the wine and pour it in just as it is done.
Original Text
FIRST half roast it, then lay it in a dish, carve it, but leave the joints hanging together, throw a little pepper and salt, and squeeze the juice of a lemon over it, turn it on the breast, and present it hard with a plate, then add to it its own gravy, and two or three spoonfuls of good gravy; cover it close with another dish, and let it stew over a fire ten minutes, then send it to table hot in the dish it was done in, and garnish with lemon. You may add a little red wine, and a shalot cut small, if you like it; but it is apt to make the duck eat hard, unless you first heat the wine and pour it in just as it is done.
Notes
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