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📝 Description
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73
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🥘 Ingredients
Wild duck, flour, butter. [Illustration: ROAST WILD DUCK.]
👨🍳 Method
Carefully pluck and draw them; Cut off the heads close to the necks, leaving sufficient skin to turn over, and do not cut off the feet; some twist each leg at the knuckle, and rest the claws on each side of the breast; others truss them as shown in our Illustration. Roast the birds before a quick fire, and, when they are first put down, let them remain for 5 minutes without basting (this will keep the gravy in); afterwards baste plentifully with butter, and a few minutes before serving dredge them lightly with flour; baste well, and send them to table nicely frothed, and full of gravy. If overdone, the birds will lose their flavour. Serve with a good gravy in the dish, or orange gravy, No. 488; and send to table with them a cut lemon. To take off the fishy taste which wild fowl sometimes have, baste them for a few minutes with hot water to which have been added an onion and a little salt; then take away the pan, and baste with butter.--See coloured plate, G1.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
This week, I tried my hand at roasting a wild duck, a technique that has largely been forgotten in our modern, fast-paced world. I was particularly struck by the instruction to leave the feet on and twist the legs—an old trick that keeps the bird's shape intact during cooking. It's a small detail, but it made a significant difference in the presentation. The resulting duck was a delight, with crispy skin and tender, flavorful meat. This dish is perfect for the modern-day traditionalist who appreciates the rustic charm of old-world cooking. The key, as Mrs. Beeton notes, is not to overcook the bird, lest it loses its flavor. I found that the butter basting created a beautiful, glossy finish, and the touch of flour just before serving added a lovely crispness. Serve this with a robust gravy and a slice of lemon, and you'll have a meal that transports you back to a simpler time.
