Category: Duck

This small bird is frequently dressed as a duck, but it is nicest when stuffed with the following: Beard and mince eight oysters, mix 3 oz. breadcrumbs, one teaspoonful of minced savoury herbs, 2 oz. butter, salt, pepper, and ground mace to taste. Blend thoroughly and mix with three table spoonfuls of cream or milk and yolk of two eggs. Stir the mixture over the fire until it… Continue reading

A half-grown duck, generally called a duckling, is best for this. Being a dark meat it must not cook proportionally as long as chicken. It is prepared in the same way however, and should be baked for thirty to forty-five minutes, according to the taste and size… Continue reading

Clean and truss, but do not stuff, young, tender ducks. Lay upon a bed of fat ham, minced onion, chopped Continue reading