Duck Roasted

Ingredients

• Duck
• Potatoes
• Butter
• Onions
• Parsley
• 1 cup of water
• 2 tablespoons of catsup
• Brown flour
• Lemons

Directions

1. Pick, draw and singe the duck.
2. Wash carefully and stuff the duck with potatoes, mashed with butter, onions, and parsley.
3. Put the duck over a good fire or in a hot oven, pour in a cup of water; let it roast for half an hour if it is fat and tender, longer if tough.
4. Boil giblets [liver, heart, gizzard, and neck] and chop then, up finely with some of the gravy from the duck, 2 tablespoons of catsup, a lump [1-2 tablespoons] of butter, and a little brown flour.
5. Have cut lemons on side dishes or serve with brown duck sauce.

Source — La Cuisine Creole
Prepared by Elizabeth McDaniel
Louisiana Anthology
December 15, 2019