Monday, November 10, 2014

Roast Duck


  • Small piece of onion
  • Salt
  • Pepper
  • Spoonful of olive oil
  • Slice or two of bacon
  • One carrot
  • One leek
  • Two bay leaves
  • A piece of celery
  • Any dressing you would make for a roast chicken
  • Piece of onion
  • Celery
  • Parsley.


  1. Don't wash your ducks, but wipe them thoroughly with a clean cloth, inside and outside.
  2. Rub the back (inside and outside) with a small piece of onion.
  3. Salt and pepper them the same way.
  4. Tie them up tightly so the juice does not escape.
  5. Rub the breast of each duck with a spoonful of olive oil.
  6. Lay in your dripping-pan a slice or two of bacon, one carrot, one leek, two bay leaves, a piece of celery.
  7. Place the ducks on this, and let them cook in a moderate oven twenty-five minutes.
  8. Put in any dressing you would make for a roast chicken.
  9. With all your roast meats put in the bottom of your roast-pan a carrot cut in half, a piece of onion, celery and parsley.
  10. The same with boiled meats or fish, to give a foundation taste to your food.
Prepared by Morgan Payne
November 10, 2014

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